[mathluv]

I always cook this in a pan (about 9x13).

1 recipe of cornbread (I use the one on Aunt Jemima cornmeal)

2-3 cans of chicken broth

1 onion and several stalks of celery - sliced and cooked with water - then pour celery and onion in with cornbread and broth (add as much of the water as you may want)

sage and salt to taste (I use a lot of sage, a little salt)

Bake at 350º til not jiggly.

This was my mother's recipe - so not very exact.

[StarFan]

After posting my question, I saw your link to America's Test Kitchen. Typing in 'brining' gave me the following results: "We’re sorry, but the article you are looking for is no longer available on AmericasTestKitchen.com." I assume I should brine overnight and no longer.