Ingredients

The following ingredients have 4 Servings
  • 16 ounces Dry cornbread mix (prepared according to package directions)
  • 2 tablespoons butter
  • 1 cup chopped celery
  • ½ cup white onion
  • 2 eggs (beaten)
  • 2 cups chicken stock
  • 1 Tbs dried sage
  • 1 tsp thyme
  • salt and pepper (to taste)

Instruction

  • Prepare the corn bread mix according to package directions and cook, easiest if done the day before. Cool completely and crumble.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Prepare an 8x8 inch baking dish by spraying with cooking spray, set aside.
  • In a large skillet over medium heat, melt the butter and saute the celery and onion until soft, about 8-10 minutes.
  • Combine the celery, onions, and 3 cups crumbled cornbread, eggs, chicken stock, sage, thyme, and salt and pepper to taste in a large bowl; mix well.
  • Pour mixture into the prepared dish and bake at 350 degrees F (175 degrees C) for 30-40 minutes until golden brown around the edges, stirring once every 10 minutes to get the right fluffiness.