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Cornbread Dressing Recipe Equipment Cutting Board Knife Large mixing bowl 9 x 13 Casserole Dish or greased cast iron skillet Ingredients 6 cups southern-style cornbread crumbs 6 cold buttermilk biscuits crumbled 1/2 cup butter 1 stick 1 cup celery finely chopped 2 medium onions finely chopped or minced 1 teaspoon black pepper 3 hard boiled eggs 1-2 teaspoons sage 1/4 teaspoon thyme 1 teaspoon salt 2 cups chicken broth 3 raw eggs slightly beaten Instructions Before starting, cook the cornbread, bake the biscuits and boil the eggs

This meant the tomato was pured, but rather than using canned tomato pure, I opted for richer tomato paste

"By-law on the Academic Dress and Degrees, Kasetsart University" (PDF)

Today, you can find it in every possible version