Place hen in a large pot and cover with salted water. Bring to a boil and simmer until the hen is tender (approximately 1 hour).

While the hen is cooking, prepare the cornbread.

In a large bowl, combine self-rising cornmeal, self-rising flour, eggs, and buttermilk. Mix well.

Add chopped onion and celery (if using) to the cornbread mixture.

Pour the cornbread batter into a greased baking dish and bake at 350°F to 400°F until golden brown (approximately 30-40 minutes).

Once the hen is cooked, remove it from the pot and let it cool slightly. Reserve the broth.

Crumble the white bread and moisten it with some of the reserved chicken broth.

When the cornbread is done, crumble it and combine it with the moistened white bread.

Add more chicken broth to the mixture, ensuring it is almost soupy.

Stir in the chopped boiled eggs and black pepper.

Debone the hen and add the meat to the cornbread mixture. Mix well.

Pour the dressing into a greased baking dish and bake at 350°F until lightly browned (approximately 20-30 minutes).