Prepare cornbread mix according to the package
directions. Cool and crumble into a large
bowl.
Preheat oven to 350. Grease a 9x13 pan.
Melt butter in skillet over medium heat. Cook
celery and onion, stirring until soft, about 10
minutes.
Stir celery and onion into cornbread, along
with eggs, broth, sage, salt, and pepper.
Spread evenly in pan and bake until set, about
30 minutes.
Per 1/2 cup serving-
142 Calories, 6.2g fat (2.5g sat fat), 3.5g
protein, 18g carbs, 1.8g fiber, 364mg sodium.
Originally Submitted
11/16/2015
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You can add this Grandma's Cornbread Dressing recipe to your own private DesktopCookbook.