Cornbread Dressing

Make cornbread using the recipe I gave but leave out sugar.
6 hard boiled eggs
6 raw eggs
6 pieces toast ( toasted on both sides)
1/2 cup onions, chopped
1/2 cup celery, chopped
1 teaspoon garlic powder
2 teaspoons onion powder
6 cups chicken broth
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons rubbed sage
1 tablespoon oregano

Crumble up the loaf of cornbread into a big bowl. Tear up the toast into small pieces. Add all the ingredients to the bowl, but only add 4 cups of the broth. Stir until thoroughly mixed. Add enough of the remaining broth to make mixture very moist but not runny. Bake in roasting pan at 350 for about 30 minutes or until done inside.