Cornbread Mason-Dixon Stuffing

1. 1

   Cut the cornbread and white bread into small cubes, placed into a big bowl.

2. 2

   Melt the butter in a large frying pan, add the onions and celery, and cook over low heat until the vegetables are soft, but not browned.

3. 3

   Dump the butter/vegetable mixture over the bread.

4. 4

   Stir in the nuts, canned corn and its liquid (if used), seasonings.

5. 5

   Add broth to moisten to the consistency you like (Western-style dressing tends to be a bit dryer than the Southern version).

* Per serving · 4 servings · Values may vary.

No additional tips available.