Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Joyce K. French, Houston, Texas
Recipe by Southern Living November 1999

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Recipe Summary

Yield:
20 servings
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

  • Bake at 350° for 35 minutes or until golden.

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