Directions:
- Prepare corn bread as usual.
- Crumble in a bowl and set aside.
- In a saucepan, boil celery, onion and butter in enough water to cover - until the onions turn clear and celery is tender.
- Mix the veggies (with the water) with the corn bread.
- Add sage to taste ( I use a LOT of sage).
- Spread into a 13x9 baking dish and cook at 350 degrees for 30 minutes.
- Serve with cranberry sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 61.73 Kcal (258 kJ) | ||
| Calories from fat | 19.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.21g | 3% | |
|---|---|---|---|
| Cholesterol | 7.86mg | 3% | |
| Sodium | 64.9mg | 3% | |
| Potassium | 153.85mg | 3% | |
| Total Carbs | 9.39g | 3% | |
| Sugars | 3.65g | 15% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 1.32g | 3% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 39.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 72.96 Kcal (305 kJ) | ||
| Calories from fat | 23.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.61g | 3% | |
|---|---|---|---|
| Cholesterol | 9.28mg | 3% | |
| Sodium | 76.71mg | 3% | |
| Potassium | 181.83mg | 3% | |
| Total Carbs | 11.1g | 3% | |
| Sugars | 4.31g | 15% | |
| Dietary Fiber | 2.18g | 7% | |
| Protein | 1.56g | 3% | |
| Vitamin C | 5.2mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 47mg | 4% | |
* 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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