Directions:
- Heat oven to 450 degrees F. Spray 10 1/2-inch cast iron skillet with no-stick cooking spray. Place in oven to heat. Beat egg in large bowl. Add remaining cornbread ingredients; mix well. Pour into hot skillet. Bake 20 to 25 minutes. Cool cornbread; crumble to make 6 cups; set aside. Reduce heat to 425 degrees F.
- Spray 13 x 9-inch baking dish or pan with no-stick cooking spray. Melt butter in large skillet over medium heat. Add onions and celery; cook and stir until vegetables are tender.
- Combine vegetable mixture, crumbled cornbread and remaining ingredients in large bowl; toss gently to mix. Add enough broth to make mixture very moist. Spoon into prepared baking dish or form into 12 oval cakes or pones; place in prepared baking dish. Bake 30 to 35 minutes or until golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1176.59 Kcal (4926 kJ) | ||
| Calories from fat | 352.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.14g | 60% | |
|---|---|---|---|
| Cholesterol | 155.85mg | 52% | |
| Sodium | 3129.36mg | 130% | |
| Potassium | 459.77mg | 10% | |
| Total Carbs | 186.56g | 62% | |
| Sugars | 28.89g | 116% | |
| Dietary Fiber | 11.22g | 45% | |
| Protein | 24.27g | 49% | |
| Vitamin C | 22.6mg | 38% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 5.1mg | 29% | |
| Calcium | 299.9mg | 30% | |
| Amount Per 100 g | |||
| Calories | 277.64 Kcal (1162 kJ) | ||
| Calories from fat | 83.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.24g | 60% | |
|---|---|---|---|
| Cholesterol | 36.78mg | 52% | |
| Sodium | 738.45mg | 130% | |
| Potassium | 108.49mg | 10% | |
| Total Carbs | 44.02g | 62% | |
| Sugars | 6.82g | 116% | |
| Dietary Fiber | 2.65g | 45% | |
| Protein | 5.73g | 49% | |
| Vitamin C | 5.3mg | 38% | |
| Iron | 1.2mg | 29% | |
| Calcium | 70.8mg | 30% | |
* 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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