Cornbread Stuffing

There are truly an amazing number of delicious stuffings in my French cookbooks, and they are usually made with highly seasoned forcemeats. But these are practically pâtés and add enormously to the cost of a roasted or braised chicken. The customary stale bread, celery, onion, and sage stuffing recalls depressing attempts at festive meals on the day before we left school for our Christmas or Thanksgiving holidays. For this stuffing you may bake your own combread, using a mix that does not c