Cornbread Stuffing

Cornbread Stuffing
by Carlotta Shannon

• 1 pone of cornbread or 12 cornbread muffins (not sweet cornbread...unless you like it that way. I used Jiffy muffin mixes and it was sweet however it still tasted pretty good )
• 1/2 loaf of bread, any kind, broken up into pieces
• 1/2 - 1 pound of plain sausage, crumbled up. (this is your preference...I use half but some people like more sausage in theirs.)
  
• 1 onion chopped
• 4 ribs of celery chopped
• 2 chicken boullion cubes
• 1 stick margarine
• 2 Tbs sage
• 1 Tbs garlic powder
• salt and pepper to taste

Crumble up all the breads into a large bowl. Add sage and garlic powder to the breads and mix up. Cook raw sausage in skillet and drain off the grease. Cook chopped onions and celery with margarine and boullion cubes in 1 quart of water til butter is melted and boullion is disolved and water is simmering. Add sausage and water w/onion and celery to bread mixture. Mix well and add salt and pepper to taste. Add more water if needed. Pour into greased cake pan and bake at 350 for 30 -45 minutes or until hot all the way through.