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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Sweet Cornbread Dressing Recipe

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This recipe for Sweet Cornbread Dressing is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (8 1/2 oz) pkg. corn muffin mix
2 celery stalks, chopped
1 med onion, chopped
2 Tbsp vegetable oil
1 (10 3/4 oz) can cream of chicken soup, undiluted
1 (14 1/2 oz) can chicken broth
1 1/2 tsp rubbed sage
1/2 tsp pepper
1/2 tsp celery salt
2 hard-cooked eggs, chopped
Directions:
Directions:
Prepare corn muffin mix according to pkg. directions; pour batter into a lightly greased 8-inch square pan. Bake at 400° for 25 to 28 min or until golden; cool in pan on wire rack. Crumble cornbread into a large bowl and set aside. Reduce heat to 350°. Saute 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. Bake at 350° for 40 to 45 min, or until lightly browned.

Note: Can substitute 6 cups crumbled cornbread for corn muffin mix.

 

 

 

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