Ingredients
- 3 cups crumbled cornbread
- 2 tablespoons unsalted butter
- 1 medium onion diced
- 1/2 cup chopped celery
- 2 cups low-sodium chicken broth
- 2 large eggs beaten
- 1 tablespoon dried sage
- Salt to taste
- Ground black pepper to taste to taste
Instructions
- Preheat the oven to 350°F and grease a 7x11-inch baking dish.
- Place crumbled cornbread in a large mixing bowl.
- In a skillet over medium heat, melt butter and sauté onion and celery until softened, about 5 to 7 minutes.
- Combine the sautéed vegetables with the cornbread, then mix in chicken broth, beaten eggs, sage, salt, and pepper until well blended.
- Transfer the mixture to the prepared baking dish and bake until the edges turn golden brown, approximately 30 minutes.