Ingredients:
3 cups crumbled cornbread
2 tablespoons butter
1 small onion, diced
½ cup chopped celery
2 large eggs, beaten
2 cups chicken stock
1 tablespoon dried sage (or to taste)
Salt and ground black pepper, to taste
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a 7×11-inch baking dish.
2. In a large bowl, add the crumbled cornbread.
3. Melt butter in a skillet over medium heat. Sauté the onion and celery until softened, about 5–7 minutes.
4. Add the sautéed vegetables to the bowl with the cornbread.
5. Pour in the chicken stock, beaten eggs, sage, salt, and pepper. Stir until well combined.
6. Transfer the mixture to the prepared baking dish.
7. Bake for about 30 minutes, or until the edges are golden brown.
8. Serve warm and enjoy the comforting flavors of this classic dish!
I bake these probably more than a DOZEN times a year!
