Corny Cornbread Dressing

Ingredients

• 0.5 cup butter 
• 2 tablespoons butter 
• 16 ounce regular corn cream-style canned
• 4 large rib celery chopped
• 3 cups chicken broth 
• 2 cups corn chips crushed
• 2  recipes basic cornbread crumbled
• 2 large onions chopped
• 3 tablespoons tablespoon sage dried fresh chopped
• 6 slices bread white
• 32 ounce tamales hot cut into 1/2-inch slices canned
• 32 ounce tamales hot cut into 1/2-inch slices canned

Equipment

• bowl
• frying pan
• baking sheet
• oven
• baking pan

Directions

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 saut until tender.
4. Add broth; bring to a boil.
5. Pour mixture into a large bowl; stir in bread cubes and cornbread. Cover and let stand 20 minutes.
6. 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.
7. Bake at 350 for 35 minutes or until golden.