1 (8 oz.) pkg. cornbread stuffing mix
1 c. diced celery
1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 c. melted butter
1 beaten egg
2 c. corn
1/4 c. pimento

Prepare stuffing according to package directions. Saute onions, celery, green pepper and corn in butter for 5 minutes. Add with pimento to stuffing, stirring only to blend. Place in buttered 1 1/2 quart casserole and bake at 325 degrees.