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Ingredients1 h 25 m servings 485 cals
Original recipe yields 10 servings (10 -12 servings)
- 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.
Per Serving: 485 calories; 23.7 g fat; 57.8 g carbohydrates; 9.5 g protein; 78 mg cholesterol; 1429 mg sodium. Full nutrition
ReviewsRead all reviews 2
This recipe works really well. I used butter instead of oil in the cornbread and sautéed veg in oil. For the bread and seasoning I used a box of chicken flavored stuffing I didn't want to waste....