This corn bread stuffing is perfect to pair with every kid of poultry. First melt half a stick of butter in a large skillet, saut one cup of chopped onions and two stalks of Celery over a medium heat until tender, about six minutes. Remove from the heat and store it in 16 ounce bag of cornbread bread cubes. A half a cup of milk, one cup of water, two slightly beaten eggs, quarter teaspoon of pepper, mix. Now place the stuffing in buttered casserole dish and bake at 325 degrees for 30-35 minutes. Cornbread stuffing is a wonderful variation on the usual stove top version. Go to www.

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