Get a head start by making the corn bread a day or two ahead.

Recipe by Cooking Light November 2001

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Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Combine first 3 ingredients in a large bowl. Combine the broth, celery, onion, and butter in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Add broth mixture to corn bread mixture, stirring well. Add sage and next 4 ingredients (sage through egg white); stir well to combine.

  • Pour the mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 45 minutes; cover and bake an additional 30 minutes or until golden.

Nutrition Facts

243 calories; calories from fat 39%; fat 10.5g; saturated fat 3.7g; mono fat 3g; poly fat 2.5g; protein 7.1g; carbohydrates 30.4g; fiber 2.6g; cholesterol 65mg; iron 1.9mg; sodium 622mg; calcium 68mg.
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