Recipe: Cornbread Stuffing

This is from the Good Housekeeping website:

Corn-Bread Stuffing

A hand-me-down recipe from South Carolinian Fannie Pressley, the great-grandmother of Good Housekeeping Institute Assistant Theresa Washington. Pressley passed the recipe on to Washington's mother and her mother's two sisters, who make the stuffing every Thanksgiving along with collard greens, ham, macaroni and cheese, and all the traditional fare.

Yields: about 8 cups
Work Time: 15 minutes plus cooling
Total Time: about 1 hour 10 minutes

Corn Bread:

1 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
3 tablespoons margarine or butter, melted and cooled
1 large egg
Vegetable Mixture:

5 tablespoons margarine or butter
2 large celery stalks, diced
1 medium green pepper, diced
1 medium onion, diced
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 cup chicken broth
1 large egg

1. Prepare Corn Bread: Preheat oven to 400 degrees F. Grease 9" by 9" metal baking pan.

2. In medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. With fork, beat milk, melted margarine or butter, and egg into cornmeal mixture just until blended. Spoon batter into baking pan; spread evenly.

3. Bake corn bread 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Invert Corn Bread; break into large pieces and cool completely. (If not making stuffing right away, cover and reserve pieces up to 2 days.)

4. Prepare Vegetable Mixture: In 12-inch skillet, melt margarine or butter over medium-high heat. Add celery, green pepper, onion, salt, and black pepper and cook 15 minutes or until tender and golden, stirring occasionally. Add chicken broth; heat to boiling. Boil 1 minute.

5. Into large bowl, crumble Corn-Bread pieces. Stir in cooked vegetables and egg; toss gently to mix well. Spoon stuffing into 13" by 9" glass baking dish; bake in preheated 325 degrees F. oven 30 minutes or until heated through.