Ingredients
Scale
- 1 package Cornbread Mix
- 2 cups Chicken Broth
- 1 Onion (chopped)
- 1 cup Celery (chopped)
- ½ cup Butter
- 1 tablespoon Sage
- 1 teaspoon Thyme
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 2 Eggs (beaten)
Instructions
- Preheat your oven to 350°F (175°C).
- Follow the instructions on the cornbread mix package, then allow it to cool before crumbling it into a large bowl.
- In a skillet, melt the butter over medium heat. Add the chopped onion and celery, sautéing until softened and fragrant.
- Combine the sautéed vegetables with the crumbled cornbread. Add chicken broth, sage, thyme, salt, pepper, and gently fold in the beaten eggs.
- Transfer the mixture to a greased baking dish and bake for 30-40 minutes, or until golden brown.
Notes
For a lighter version, swap regular butter for olive oil. Consider using low-sodium chicken broth for reduced salt.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg