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
Margaret McNeil, Memphis, Tennessee
Recipe by Southern Living December 1997

Gallery

Credit: J. Savage Gibson

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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