For a spicy jalapeno cornbread, in a bowl combine 2 cups Aunt Jemima's self-rising cornbread with 2 eggs, 1 can creamed corn and 1 bunch of chopped green onions. Mix in up to 1 cup milk depending on the consistency desired. Add jalapeno peppers to taste and 4 ounces grated sharp cheddar cheese. Pour 1/2 cup vegetable oil over the mixture, and mix the ingredients.
Spread the mixture in a pan, and add another 4 ounces grated cheddar over the top. Set the oven to 350 degrees Fahrenheit, and bake until the bread and cheese are brown.
For cornbread sausage stuffing, bake 1 box Aunt Jemima cornbread. Let it cool, and crumble it into a large bowl. Brown 1 pound pork sausage with 2 cups sliced celery and 1 cup chopped onion. In the bowl with the cornbread crumbles, combine the sausage mixture, 6 cups soft bread cubes, 1/4 cup melted butter and 1/2 to 1 teaspoon sage. Add 3/4 cup water, 1 can condensed chicken broth and 2 beaten eggs. Toss until the bread is moist. If moister dressing is desired, add an additional 1 1/2 cups water. Spoon the dressing mixture into the body cavity of a turkey, truss, and bake. Place the remaining dressing mixture into a casserole, and bake for 35 to 40 minutes. Use a thermometer to be certain the stuffing inside the turkey reaches a temperature of at least 165 degrees Fahrenheit.