Title: Kentucky corn-bread dressing
 Categories: Stuffing
      Yield: 8 Servings
 
      8 tb Butter; melted
    1/3 c  Water
      1 c  Onion; chopped
      1 c  Celery; chopped
      6 c  Crumbled corn bread
      1 c  Toasted bread crumbs
      1 ts Marjoram
    1/4 ts Thyme
      1 ts Baking powder
      5    Eggs
           Salt and pepper
 
  Heat 4 tablespoons butter and one-third cup water in a large skillet.
  Add the onion and celery and cook until the water is evaporated, but
  don't allow the vegetables to brown. Combine the crumbled corn bread
  and the bread crumbs with the vegetables. Add remaining butter and
  marjoram, thyme and baking powder. Mix well with a fork (not a spoon,
  to keep the stuffing loose).
  
  Add eggs, and salt and pepper to taste. Mix thoroughly again with a
  fork. Place in a greased baking dish and bake at 350 degrees until
  golden brown, about 30 minutes.
  
  Serves 8 to 10.
  
  Nutritional analysis per serving: 612.4 calories; 26.5 grams total
  fat; (10.5 grams saturated fat); 15.0 grams protein; 77.7 grams
  carbohydrates; 217 milligrams cholesterol; 1,383 milligrams sodium.
  
  Louisville Courier Journal, November 12, 1996