Rating: 4.5 stars
707 Ratings
  • 5 star values: 480
  • 4 star values: 164
  • 3 star values: 30
  • 2 star values: 18
  • 1 star values: 15

My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!

Recipe Summary

prep:
45 mins
cook:
30 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 to 8 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the dry corn bread mix according to package directions. Cool and crumble.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.

  • In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.

  • In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.

  • Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts

363 calories; protein 8.8g; carbohydrates 52.8g; fat 13g; cholesterol 75.8mg; sodium 1582.3mg. Full Nutrition
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