28.5-oz packages, Jiffy corn bread mix (or your preference), baked according to box instructions
3tbspunsalted butter
3stalks celery, diced
11 onion, diced
2eggs, beaten
2cups low-sodium chicken stock
2tsp dried sage
Salt and pepper, to taste
Instructions
Preheat oven to 350 degrees F.
Make your corn bread according to package directions, or of course use your favorite homemade recipe if you’re feeling ambitious! Let it cool, then crumble into bite-size pieces.
Next, in a large skillet over medium-heat, melt the butter and saute celery and onion until soft (about 3-minutes).
In a large-mixing bowl, combine celery, onion, crumbled corn bread, beaten eggs, chicken stock, sage and salt and pepper.
Spread cornbread mixture in a 9×13-inch baking pan, sprayed with nonstick cooking spray.
Bake for 35-40 minutes, or until cooked through and center is set. Enjoy!
Notes
The time estimate assumes cornbread has already been made.