Cornbread Stuffing

Each year work has their own Thanksgiving dinner. Its required that you either bring a dish to go with the meal or pay some money to eat. Either way, its worth it because there is always enough food to last for at least 2 days. Most of the men just pay the money and of course most of the women bring a dish. There are a select few in the office who have no choice. Before the sign up list even gets to the break room, their names are already on it with their specialty dish. Carrot Supreme is one of those dishes (made by one of the men in my department). This stuffing is another one of those "you have no choice" dishes. I guess one year the lady did not bring this dish and there was almost a riot. Ok, maybe I exaggerate a little. But ever since then she has none she has no choice on what she brings. She has to bring this dressing or not come at all. Or I'm pretty sure the cry would be, "even if you can't come, you are still required to provide this stuffing for our enjoyment."

Cornbread Stuffing
3 boxes Jiffy cornbread muffin mix
2 cups chopped green onions
1 cup chopped green pepper
3/4 cup chopped celery
3 cans chicken broth
3/4 tsp. salt
3/4 tsp. black pepper
1/2 to 1 tsp. red pepper (depending on how hot you want it)
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Make cornbread according to package directions. Best to do it the day before, but can be done the day of. Break cornbread up in large bowl. Add rest of the ingredients. Put in cake pan and bake at 325° for 1-1/2 hours or until golden brown on top.