Cornbread Stuffing

Ingredients:

• 1-2 packs Jiffy cornbread mix (depending on size of turkey)
• 1 large yellow onion
• 1 1/2 tablespoons cumin
• 1 green bell pepper, finely diced
• 1/4 to 1/2 teaspoon cayenne (to taste)
• 3 stalks of celery, finely diced
• 1/2 stick of butter
• 1/2 teaspoon of salt (more if using unsalted butter)
• 1 pint heavy cream

Directions:

1. Make cornbread according to directions on box, let it cool, crumble into small chunks (not too fine or the texture won't be right).
2. Melt butter in large deep skillet. Add onion, celery, green bell pepper, cumin, cayenne, and salt. Saute until onion are translucent and peppers being to soften slightly. You don't want to cook things too much now because they are going to soften inside the bird. On the other hand, if you are making this as a separate side dish, you want to cook things a little longer.
3. Turn off burner, mix in the crumbled cornbread. Add enough of the heavy cream that the mixture is moist and sticks together.
4. Either cool and use to stuff the bird,
   OR
5. Place in buttered baking dish and cook at about 350 degrees until cooked through and nicely browned (about an hour?).