Instructions: Spread 2 tablespoons butter evenly on bread slices; place on a baking sheet. Bake at 350 degrees for 25 minutes or until crisp; cut into 1/2-inch cubes.

Melt 1/2 cup butter in a large skillet over medium-high heat; add onion and celery, and saute 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.

Fold in corn and remaining ingredients. Spoon into 1 lightly greased 13- by 9-inch baking dish and 1 lightly greased 11- by 7-inch baking dish. Bake at 350 degrees for 35 minutes or until golden.

This recipe yields 20 servings.

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