2 cups cornbread crumbs (see recipe, following)

2 cups dry bread crumbs

¼ pound butter

4 T finely chopped onion

4 T finely copped celery

salt and freshly ground pepper to taste

• Melt the butter in a large skillet and cook the celery and onion over low heat until onion is soft and translucent.

• Toss lightly with the cornbread and bread crumbs, and season to taste with salt and pepper.

Cornbread

¾ cup yellow cornmeal

1 cup flour

1 cup milk

1 egg

2 T melted shortening

1/3 cup sugar

3 tsp baking powder

½ tsp salt

• Grease 8" square pan and preheat oven to 425⁰.

• Mix dry ingredients in a large bowl.

• In a separate bowl, beat the egg well. Add to dry ingredients.

• Add milk and shortening, and blend all ingredients well.

• Transfer to pan. Bake for 20 minutes.

• Let cool in pan.

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