"Soupy" Cornbread Dressing

Hi Ann,
Lynn Smythe an undisputed master of such things and fortunately a contributor at CookEatShare, I always default to her as a top resource.

http://cookeatshare.com/recipes/how-to-make-corn-pudding-498015/external
Below is just a suggestion of how I destroy a good recipe.

By description sounds like adapted for the occasion cornbread pudding. usually consisting of equal proportions of canned/fresh/frozen kernel corn & canned cream style corn, eggs, butter (generally too much of both) very fine cornmeal/masarappa, sometimes buttermilk or sour cream, doctored up with sage, rosemary, thin sliced celery, onion, scallions with greens, cooked giblets, browned Thi Chilies Garlic, etc.

There really are not many rules outside your imagination, at least for pan stuffing the basic above rarely has leftovers, I wouldn’t stuff a bird with it but an awesome side.

All my best to you and yours, I'm sure Lynn will do you right!