Southern stuffing Total time: About 1 1/2 hours, plus cooling time for the corn bread Servings: 6 to 8 Note: Adapted from "Stuffed Griffin" by the Utility Club of Griffin, Ga. The corn bread is adapted from Gourmet magazine. Toasted cubed corn bread 1 cup flour 1 1/2 cups yellow cornmeal 1 tablespoon baking powder 1 teaspoon salt 1 cup milk 1 egg 3 tablespoons butter, melted and cooled 1. Heat the oven to 425 degrees. 2. In a large bowl, whisk together the flour, cornmeal, baking powder and salt. Separately, in a medium bowl, whisk together the milk, egg and butter. 3. Whisk the milk mixture into the flour mixture and pour into a greased 8-inch square pan. Bake until pale golden and a toothpick inserted in the center comes out clean, about 20 to 25 minutes. 4. Cool 5 minutes, invert on a rack and cool completely. 5. Turn the oven down to 350 degrees. When the bread is cool, cut it into rough 1-inch cubes and place them in a baking pan. Bake, stirring occasionally, until the bread is dry and deep golden, about 20 minutes. (Recipe can be prepared to this point 1 day in advance and stored at room temperature.) Assembly and baking 2 teaspoons oil 2 cups chopped celery 1 cup chopped onion Toasted cubed corn bread 4 cups cracker meal 1 tablespoon seasoning salt 2 teaspoons celery salt 6 eggs, beaten 1 cup milk 3 cups turkey or chicken broth 1 teaspoon black pepper 1. Heat the oven to 350 degrees. 2. Heat the oil in a large skillet over medium high heat and sauté the celery and onion until barely tender, about 5 minutes, stirring occasionally. Remove from heat and cool slightly. 3. Combine the celery, onion, corn bread, cracker meal, seasoning salt, celery salt, eggs, milk, broth and pepper in a large bowl. Mix well and place in an oiled 9-by-13-inch baking dish. 4. Bake until the top is golden brown, about 45 minutes. Each of 8 servings: 556 calories; 18 grams protein; 88 grams carbohydrates; 4 grams fiber; 14 grams fat; 6 grams saturated fat; 203 mg. cholesterol; 5 grams sugar; 1,566 mg. sodium.