• 6servings
  • 30minutes
  • 363calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, E, P
MineralsNatrium, Fluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (16 ounce) package dry corn bread mix

  2. 2 tablespoons butter

  3. 1/2 cup chopped celery

  4. 1 small onion

  5. 2 eggs, beaten

  6. 2 cups chicken stock

  7. 2 tablespoons dried sage

  8. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Prepare the dry corn bread mix according to package directions. Cool and crumble.

  2. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.

  3. In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.

  4. In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.

  5. Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.


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