Corn Bread Stuffing

2 tablespoons butter
1 onion, chopped
2 ribs of celery, chopped
Italian spices to taste (optional)
garlic powder (optional)
1 day old 8-inch square pan of Pamela's Corn Bread (see recipes below)
chicken stock, approximately 1/2 cup
salt and pepper to taste

Sauté the vegetables (and Italian spices) in the butter until just soft, be careful not to over cook. Crumble the corn bread into a large mixing bowl and pour in vegetable mixture. Stir to incorporate. Add chicken stock slowly, just enough to wet the bread, be careful, too much will make it mushy. Salt and pepper to taste. Transfer to a casserole dish, cover, heat for 20 minutes at 325°. Serve warm.

Corn Bread

1-1/4 cup Pamela's Baking & Pancake Mix
1 cup fine yellow cornmeal
1/3 cup sugar or honey
1/2 teaspoon salt
2 eggs, beaten
1 cup milk
2 tablespoons melted butter

Mix all ingredients together and pour into a greased 8-inch square pan. Bake at 375° for 20-25 minutes.