Cornbread Mason-Dixon Stuffing

1. As a Californian, married into a Southern family, I can warn you that the traditional cornbread stuffing probably isn't gonna be to his taste.
2. The first time I had the stuff, I found it gritty, nasty, and just plain wierd.
3. Wes, on the other hand, was less than enthralled by the sage-laden stuff that *I* think ought to go into a bird.
4. Now, we compromise, with a dressing that we both enjoy.
5. Crumble the cornbread and white bread into a big bowl.
6. Melt the butter in a large frying pan, add the onions and celery, and cook over low heat until the vegetables are soft, but not browned.
7. Dump the butter/vegetable mixture over the bread.
8. Stiri in the nuts, canned corn and its liquid (if used), seasonings.
9. Add broth to moisten to the consistancy you like (Western-style dressing tends to be a bit dryer than the Southern version).