Combine 4 cups Southern Cornbread crumbs and breadcrumbs in a large bowl; set aside. (Reserve remaining cornbread for other uses.)
Sauté celery, onion, and green pepper in bacon drippings until tender; add to crumb mixture, stirring well.
Dissolve bouillon cube in warm water. Stir bouillon mixture and remaining ingredients into crumb mixture. Spoon into a lightly greased 13x9x2- inch baking dish. Bake at 350° for 45 minutes or until lightly browned.