Bake corn bread at 400 degrees until golden brown, 20 to 25 minutes. Twenty minutes for muffins, crumble when cool.

Brown lightly 1/2 cup chopped onion, 1/2 cup diced celery, in 1/3 cup butter. Add crumbled corn bread, 2 beaten eggs, 1/2 teaspoon pepper and 1 teaspoon poultry seasoning.

Moisten with 1 1/4 cups chicken or turkey stock, or can of consomme. Turn into shallow, well-greased casserole dish or pan and bake at 350 degrees for 30 minutes or until brown on top.