Corn and Cornbread Stuffing

Directions

1. 1
   Preheat oven to 375F.
2. 2
   In a 10-inch skillet, melt butter over medium heat.
3. 3
   Add onion and salt; cook 2 minutes.
4. 4
   Transfer to large bowl.
5. 5
   Add corn, celery, sage, thyme, cayenne, salt and pepper.
6. 6
   Gently stir in the cornbread.
7. 7
   Slowly add chicken stock and mix again.
8. 8
   Adjust seasoning.
9. 9
   Spoon stuffing into a greased 3-quart baking dish.
10. 10
    Cover with foil and bake for 30 minutes.
11. 11
    Uncover and bake 15-20 minutes more until crisp and browned on top.