2 pk (6-oz) corn-bread mix
1 cn (5.5-oz) refrigerated
2 1/4 c Chopped onion
1 1/2 c Celery
1/4 c Butter; melted
5 1/2 c Chicken broth
5 lg Eggs; lightly beaten
1 1/2 ts Rubbed sage
1 1/2 ts Pepper
3/4 ts Salt
Prepare corn-bread mix (ours were 6.5 ounces) and biscuits (ours was 7.5
ounces) according to package direction; let cool. Crumble corn bread and
biscuits in a large bowl. Set aside.
Cook onion and celery in butter in a skillet over medium high heat,
stirring constantly, until tender. Add onion mixture, broth and remaining
ingredients to cornbread mixture; stir well. Spoon mixture into a greased
13-by-9-by-2-inch baking dish (this is quite soupy, but it solidifies in
baking). Bake, uncovered, at 350 degrees for 55 minutes or until golden.
Makes 8 to 10 servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
Downloaded from Glen’s MM Recipe Archive,