Southern Soul Food Cornbread Dressing

For Cornbread: Heat oven to 425 degrees In a large mixing bowl sift flour, salt, and baking powder. Stir in the cornmeal slowly and make sure it's mixed well. In another bowl, beat the eggs lightly and gradually add the milk and oil until it's well blended. Add this to your cornmeal mixture and stir until it's moistened. Don't over mix, you'll ruin it. Pour batter into a 9 X 9 baking pan and bake for about 20-25 minutes. For Dressing: After cornbread is completed, remove from oven and let it cool then crumble into a large bowl Combine chicken stock, , onion powder, garlic salt and Campbell's soup and bring to a simmer Chop hard boiled eggs and set aside Melt butter in a large skillet over medium high heat and saute onions, celery, and bell pepper until all vegetables are softened or 10-12 minutes. Remove from the heat and stir in sage, Cajun seasoning, pepper, poultry seasoning, and thyme. Combine cornbread with broth mixture, vegetables, and eggs (all 6) and pour into a lightly greased 2 qt. casserole dish Bake at 325 degrees for approx 35-40 minutes