Cornbread Mason-Dixon Stuffing

• 4 cups cornbread
• 4 cups bread, white
• 1/2 cup butter or margarine
• 2 each onions chopped
• 6 each celery stalks
• 1/2 cup pecans chopped
• 1 can corn

1. Cut the cornbread and white bread into small cubes, placed into a big bowl.
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. Dump the butter/vegetable mixture over the bread.
4. Stir in the nuts, canned corn and its liquid (if used), seasonings.
5. Add broth to moisten to the consistency you like (Western-style dressing tends to be a bit dryer than the Southern version).

cornbread, bread, butter, onions, celery stalks, pecans, corn

Taken from recipeland.com/recipe/v/cornbread-mason-dixon-stuffing-42600 (may not work)