Cornbread Stuffing

This is a recipe I found in my Grandmother's old cookbook that I made for the first time last week. I used the crumbs from some left over cornbread muffins, but any soft corn bread crumbs would do.

• Ready In: 45 mins
• Serves: 6
• Yields: 1 cassarole

Ingredients

• 6  tablespoons margarine
• 1⁄3 cup  chopped onion
• 2⁄3 cup  chopped celery
• 1  tablespoon dried parsley
• 4  cups  breadcrumbs (I used cornbread crumbs)
• 1⁄4 teaspoon thyme
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  egg
•  additional margarine

Directions

1. Melt margarine in frying pan, add onion, celery and parsley. Saute until lightly browned.
2. Remove from heat and mix with cornbread crumbs, thyme, salt and pepper.
3. Lightly beat 1 egg, add to cornbread mixture, mix well.
4. Dot with additional margarine if desired.
5. Bake at 350 degrees in well greased baking dish for 30 minutes or until heated through and lightly browned on top.