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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 (8 1/2-ounce) packages corn muffin mix |
2 celery stalks, chopped |
1 medium onion, chopped |
2 tablespoons vegetable oil |
1 (10 3/4-ounce) can cream of chicken soup, undiluted |
1 (14 1/2-ounce) can chicken broth |
1 1/2 teaspoons rubbed sage |
1/2 teaspoon pepper |
1/4 teaspoon celery salt |
2 hard-cooked eggs, chopped |
Directions:
1. Prepare corn muffin mix according to package directions; pour batter into a lightly greased 8-inch square pan.
2. 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°.
3. 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.
4. Bake at 350° for 40 to 45 minutes or until lightly browned.
5. NOTE: You can substitute 6 cups crumbled cornbread for prepared corn muffin mix.
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