Dressing Up (with my great grandmother's traditional cornbread dressing recipe)

By popular demand, I give you my great-grandmother's traditional Texas cornbread dressing recipe. Only there's not really a recipe for it. It's just something that every female in my family magically knows how to make....not because we pick it up in utero or anything like that, it's more just because it's just so darn easy. Easy and inexpensive. At least that is the case today. Perhaps it wasn't so when my GGM made it all from scratch, but today's modern version has a lot of inexpensive short cuts that make it oh so easy, just as good as (if not better than) the all-from-scratch version, and less than $3 to make a batch. Seriously. Fast food is more expensive. Plus, people always RAVE. In fact, serving a pan of this is an almost foolproof way to make people think you're awesome. My GGM was really smart.

Grandma Allen's Cornbread Dressing
with Modern Simplifications

1 box cornbread mix
(and whatever your mix calls for: usually eggs and milk)
About 22-26 oz of heated chicken broth
About a half of a sweet onion, chopped
salt and pepper to taste

Make the cornbread mix. Follow baking directions, etc. Once you have created cornbread, take it out of the pan, put it in a large bowl, cut it up into small pieces or just mash it up with a potato masher or something. Add the onions to that. Move over to the stove top, put the chicken broth in a pot and bring it to a boil. Then pour the hot chicken broth into the cornbread mashup. Then add salt and pepper to your liking. I do less salt (because the broth is plenty salty for me) and more pepper (because I like it). But you do what works for you. The cornbread/broth mix should be pretty soupy. That's how it should be. Pour the mix into a baking pan and bake it uncovered at 350 for about 45 minutes. At this point, it should be perfect, your house will smell great, and everyone will think you're fab. Enjoy it while it lasts! And Happy Thanksgiving!