Instructions: Heat 4 tablespoons butter and one-third cup water in a large skillet. Add the onion and celery and cook until the water is evaporated, but dont allow the vegetables to brown. Combine the crumbled corn bread and the bread crumbs with the vegetables. Add remaining butter and marjoram, thyme and baking powder. Mix well with a fork (not a spoon, to keep the stuffing loose).

Add eggs, and salt and pepper to taste. Mix thoroughly again with a fork.

Place in a greased baking dish and bake at 350 degrees until golden brown, about 30 minutes.

Serves 8 to 10.

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