Here in East Texas we call it dressing. I make it by cooking cornbread a day or so before, saute onions and celery in a little margarine add chicken broth and let simmer. Add all together, plus a couple of eggs, beaten and add sage and poultry seasoning. I keep adding chicken broth until I get it the right consistency (it will be pretty wet), then put in cassarole dish, cover with foil and bake 45 minutes or so, then uncover and bake 10 minutes or so. It will have a light crust on top.