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Enjoy this recipe from The Harvest Table.
Submitted by: Susan Butterworth from Harper, TX
6-1/4 c. cornbread, crumbled
2-1/2 c. chicken broth
1/2 c. butter, melted
1/2 c. onion, chopped
1-1/4 c. celery, chopped
3 T. oil
1 t. seasoned salt
1 t. pepper
5 t. dried sage, or more to taste
3 to 4 eggs, well beaten
In a large bowl, combine cornbread, broth and butter. Mix well and set aside. In a skillet over medium heat, sauté onion and celery in oil until softened, 4 to 5 minutes. Add onion mixture to cornbread mixture along with seasonings; mix well. Let stand for 15 minutes. Fold eggs into cornbread mixture; transfer to a greased 2-quart casserole dish. Bake, uncovered, at 375 degrees for 50 to 65 minutes, until top is golden. Serves 12 to 14. | |
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In a large bowl, combine cornbread, broth and butter. Mix well and set aside. In a skillet over medium heat, sauté onion and celery in oil until softened, 4 to 5 minutes. Add onion mixture to cornbread mixture along with seasonings; mix well. Let stand for 15 minutes. Fold eggs into cornbread mixture; transfer to a greased 2-quart casserole dish. Bake, uncovered, at 375 degrees for 50 to 65 minutes, until top is golden. Serves 12 to 14. |
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