Sweet Cornbread Dressing

Recipe from


Ingredients

2 (8 1/2-ounce) packages corn muffin mix
2 celery stalks, chopped
1 medium onion, chopped
2 tablespoons vegetable oil
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (14 1/2-ounce) can chicken broth
1 1/2 teaspoons rubbed sage
1/2 teaspoon pepper
1/4 teaspoon celery salt
2 hard-cooked eggs, chopped

Preparation

Prepare corn muffin mix according to package directions; pour batter into a lightly greased 8-inch square pan.

Bake at 400° for 25 to 28 minutes or until golden; cool in pan on a wire rack. Crumble cornbread into a large bowl; set aside. Reduce heat to 350°.

Sauté celery and onion in hot oil in a large skillet until tender. Add soup and next 4 ingredients, stirring until blended; bring to a boil. Pour over cornbread, stirring until moistened. Stir in chopped egg, and spoon into a lightly greased 8-inch square baking dish.

Bake at 350° for 40 to 45 minutes or until lightly browned.

NOTE: You can substitute 6 cups crumbled cornbread for prepared corn muffin mix.

Note:

Margaret McNeil, Memphis, Tennessee,

December 1997
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