This cornbread stuffing is the sort of home cooked food we all adore.
Preheat oven to 350°F (175°C). Lightly grease a 2 1/2 quart baking dish and set aside.
Melt the butter in large skillet over low heat. Add onion and celery and cook for approximately 5 minutes or until tender.
Add water, corn, chicken stock or bouillon, paprika, oregano and pepper. Mix well and then add the cornbread and chopped pecans.
Stir through the chopped parsley and spoon mixture into baking dish.
Cover with foil and bake for approximately 30 minutes.
Substitute 2 cups of water and 2 chicken stock cubes with 2 cups chicken broth, if you prefer it.
Try blue corn bread crumbs fro something fancy. It would go better with game birds than chicken or turkey.
Corn bread dries quick, thankfully corn bread crumbs are a wonderful base for a stuffing.
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