Cornbread Stuffing

1. 1 yellow onion, chopped
2. 6 green onions, chopped
3. 3 stalks celery, chopped (chop some of the leaves from a couple
4. of stalks) or 8-9 inches cornbread (can use a mix or homemade)
5. 6 pieces white bread, toasted
6. 1 egg, beaten
7. chicken broth, to moisten (can use canned or homemade)
8. salt and pepper

Cook onion and celery in some unsalted butter until they are soft, do not brown. Remove from heat. Crumble the cornbread and toast into a large bowl, add the onion mixture and mix well. Add the chicken broth a little at a time mixing well after each addition until the mixture is moist but not soupy. Add the egg, salt and pepper, mix well. Turn the mixture into a baking dish and smooth with a spoon. Bake at 350: until golden brown on top.