Yield
20 servings

How to Make It

Step 1

Spread 2 tablespoons butter evenly on bread slices; place on a baking sheet.

Step 2

Bake at 350° for 25 minutes or until crisp; cut into 1/2-inch cubes.

Step 3

Melt 1/2 cup butter in a large skillet over medium-high heat; add onion and celery, and sauté until tender. Add broth; bring to a boil. Pour mixture into a large bowl; stir in bread cubes and cornbread. Cover and let stand 20 minutes.

Step 4

Fold in corn and remaining ingredients. Spoon into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 11- x 7-inch baking dish.

Step 5

Bake at 350° for 35 minutes or until golden.

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