This is a quick, easy recipe for cornbread stuffing made completely from scratch.

Step 1 is to make the seasoned cornbread base. You will need:

 9" square pan

1 egg beaten

1 1/3 cups of milk 

1/4 cup oil, or melted shortening

2 cups self rising corn meal mix

2 tsp  McCormick Poultry Seasoning, plus dusting for top

Heat oven to 450 deg F. Grease 9" square pan and place in oven to heat. In large bowl, combine all ingredients and mix well.

 Pour batter into hot pan, sprinkle top of batter with light dusting of poultry seasoning and bake for 30 minutes.

 Let your base cool while you prepare for second step.

Step 2: 

You will need:

A greased 12 cavity cupcake pan, or Mini Shortcake pan

2 stalks chopped celery

1 medium  onion, peeled and chopped

4 TBS butter or margarine 

3 cups chicken broth

 2 eggs, beaten

1 TBS poultry seasoning

 2 -3 hard boiled eggs peeled and diced [optional]

Melt butter in medium frying pan and cook celery and onion till tender, then add 1 cup of broth and the poultry seasoning and simmer on low heat for 10 minutes. Remove from heat and add remaining  2 cups of broth.

Crumble the cornbread from step 1 into large mixing bowl and mix in cooled broth mixture.

Mix in the beaten eggs, and fold in the diced eggs, if used.

Spoon into muffin/shortcake pans and bake at 450 deg F for 20 minutes, or until golden brown.