Corny Cornbread Dressing

Ingredients

• 2 tablespoons butter or margarine
• 6 white bread slices
• 1/2 cup butter or margarine
• 2 large onions, chopped
• 4 large celery ribs, chopped
• 3 cups chicken broth
• 2 recipes Basic Cornbread, crumbled
• 1 (16-ounce) can cream-style corn
• 2 cups corn chips, coarsely crushed
• 2 (16-ounce) cans hot tamales, cut into 1/2-inch slices
• 3 tablespoons chopped fresh or 1 tablespoon dried sage

Preparation

1. Spread 2 tablespoons butter evenly on bread slices; place on a baking sheet.
2. Bake at 350° for 25 minutes or until crisp; cut into 1/2-inch cubes.
3. Melt 1/2 cup butter in a large skillet over medium-high heat; add onion and celery, and sauté until tender. Add broth; bring to a boil. Pour mixture into a large bowl; stir in bread cubes and cornbread. Cover and let stand 20 minutes.
4. Fold in corn and remaining ingredients. Spoon into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 11- x 7-inch baking dish.
5. Bake at 350° for 35 minutes or until golden.