6 bacon strips, diced
2 c celery, chopped
1 c green onions, sliced
6 c cubed corn bread
6 c cubed white bread
1 can corn, drained
1 1/4 c chicken broth
1 egg
1/4 c butter, melted
2 t rubbed sage
1 t dried thyme
1/2 t salt
1/4 t pepper

Cook bacon in skillet over medium heat until crisp. Remove to paper towels to drain.

In the skillet saute celery & onions until tender. Transfer to large bowl.

Add corn bread, bread, corn, broth, egg, butter, seasonings, and bacon. Mix well.

Place in shallow 3 qt baking dish. Cover and bake at 325 for 60 minutes. Uncover, bake for 10 minutes or until golden brown.

Preparation time: 10 minutes
Cooking time: 1 1/2 hours

Source: AAL's 2001 Quick Cooking Annual