My mom makes the very best cornbread dressing I've ever had. It makes a huge roaster pan and there is always plenty of leftover for us to take home. She loves to tell the same story every Christmas and Thanksgiving that she had the measurement for the Sage down perfect when spices still came in the little tins, like McCormicks. She used the whole small tin, and it was perfect. Now that most spices comes in bottles she had to experiment some to get it perfect. Just a note do not make the mistake of using Jiffy cornbread it is too sweet, regular yellow cornbread is best. I love old traditional recipes and had my Mom write this down for me to have for a family cookbook. And yes you can tell we are from the South since we make Dressing, not stuffing.