Cornbread Mason-Dixon Stuffing
Cut the cornbread and white bread into small cubes, placed into a big bowl.
Melt the butter in a large frying pan, add the onions and celery, and cook over low heat until the vegetables are soft, but not browned.
Dump the butter/vegetable mixture over the bread.
Stir in the nuts, canned corn and its liquid (if used), seasonings.
Add broth to moisten to the consistency you like (Western-style dressing tends to be a bit dryer than the Southern version).