Step 1

Preheat the oven to 350 °F.

Step 2

Add butter to a large skillet over low heat. When it is melted, stir in onions, celery, and green bell pepper; saute vegetables for ten minutes or until softened.

Step 3

While the vegetables are cooking, crumble cornbread in a large bowl. Add hard-boiled eggs, two cups of chicken broth, and poultry seasoning.

Step 4

Add the cooked vegetables and gently combine the ingredients. You can use a spoon, but your hands work best. Taste and add kosher salt and ground black pepper.

Step 5

Add beaten eggs and mix well. Don't be alarmed if the mixture is soupy. If it's not, add up to one more cup of chicken broth, a little at a time, until it is soupy. It should be about the consistency of thick cornbread batter.

Step 6

Pour the mixture into a well-greased 9 x 13-inch baking dish or large baking dish.

Step 7

Bake uncovered for 45 to 50 minutes or until the dressing is set and golden brown on top.