Corn Bread Stuffing

Ingredients:

Corn Bread 2 qts, 1" cubes
Unsalted Butter	4 TBSP
Celery	1 cup, diced
Onions	1.5 cups, diced
Carrots	1 cup, diced
Water 3 cups
Honey	2 oz.
Fresh Sage	1 TBSP, minced
Fresh Rosemary	1 TBSP

Preparation:

Make the corn bread per your recipe, let dry overnight and cube into 1 inch by 1 inch cubes.

Dice all the vegetables and sauté in a large sauté pan till they just start to brown on the edges.

Add the 3 cups of RO Water.

Season with Salt and pepper and add the sage and rosemary, simmer for 10 minutes.

Add the vegetable mixture to the corn bread and add the honey and gently fold till just mixed.

Place in ovenproof casserole dish and bake at 350°F for 20 minutes.

Serve immediately.