Directions:
- Preheat oven to 425 degrees.
- Combine first 6 ingredients in a large bowl. Stir together 2 eggs and buttermilk and add to dry ingredients. Stit until just moistened. Heat 2 tbls butter in a cast iron skillet until hot, pour batter into skillet and bake for 25 minutes until cornbread is golden brown. Cool and crumble.
- Melt 1/2 cup butter in large skillet over medium heat, add green onions and celery saute until tender.
- In a large roaster, combine crumbled cornbread, onion/celery mixture, chopped boiled eggs, coutons, 1 can of chicken broth, sage, and pepper. Refrigerate overnight.
- Stir in remaing 4 raw eggs and 3 1/2 cans of chicken broth. Bake in at 350 degree oven for 1 1/2 hours until golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 362.96 Kcal (1520 kJ) | ||
| Calories from fat | 192.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.42g | 33% | |
|---|---|---|---|
| Cholesterol | 240.82mg | 80% | |
| Sodium | 749.87mg | 31% | |
| Potassium | 430.27mg | 9% | |
| Total Carbs | 31.82g | 11% | |
| Sugars | 3.93g | 16% | |
| Dietary Fiber | 3.36g | 13% | |
| Protein | 12.13g | 24% | |
| Vitamin C | 2.1mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.2mg | 12% | |
| Calcium | 173.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 176.71 Kcal (740 kJ) | ||
| Calories from fat | 93.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.43g | 33% | |
|---|---|---|---|
| Cholesterol | 117.24mg | 80% | |
| Sodium | 365.07mg | 31% | |
| Potassium | 209.47mg | 9% | |
| Total Carbs | 15.49g | 11% | |
| Sugars | 1.91g | 16% | |
| Dietary Fiber | 1.63g | 13% | |
| Protein | 5.91g | 24% | |
| Vitamin C | 1mg | 4% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.1mg | 12% | |
| Calcium | 84.5mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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