Cornbread Dressing

1 single recipe cornbread prepared and baked as per the package.

 "Martha White", white cornbread mix. On the box it says Ballard Old South recipe and she bought it at Walmart. If you can't find this use a white cornbread mix with little or no added sugar. Just follow the recipe on the box and bake the cornbread.

1 medium onion chopped

1/2 green bell pepper finely chopped

1 rib of celery finely chopped

Cook this with one stick of butter over low heat till vegetables become transparent.

Add two cans of Cream of Chicken soup

Mix and heat slightly and then turn off heat. Just want to mix good and the heat helps to do this.

Crumple up the cornbread and add to the above mixture. Mix all ingredients well.

You may need to add some water, up to a 1/4 cup, if it LOOKS to dry. Most of the time (98%) she has too add some water.

Put in a baking dish and can be made ahead of time and stored in the refrigerator till ready to bake. It also freezes well and Kathy has done this many times with no problem.

Bake at 350 F for 30 - 35 minutes. Stir halfway through the cooking and make sure you "wipe" the edges of the baking pan. Serves 6-8 people.