Cornbread Stuffing - cooking recipe

Ingredients

2 large onions, diced
6 stalks celery, sliced
3 Tbsp. butter
1 (8 x 8-inch) pan cornbread
1 to 2 tsp. sage
salt to taste
6 to 8 slices whole wheat bread

Preparation

Saute onion and celery in butter until clear.
Crumble cornbread in and stir in sage.
Crumble slices of bread and add to mixture.
Put into baking dish and add enough water to moisten and dot with additional butter.
Bake at 350\u00b0 for 20 minutes.