Sweet Cornbread Dressing

By mirving

Ingredients

• 2 (8 1/2oz ea) pkgs corn muffin mix
• 2 celery stalks, chopped
• 1 onion, chopped
• 2 tblsp olive oil
• can cream chicken soup
• can chicken broth
• 1 1/2 tsp sage
• 1/2 tsp pepper
• 1/4 tsp celery salt
• 2 hard cooked eggs, chopped

Details

Servings 6

Preparation

Step 1

Prepare corn muffin mix according to package directions; pour batter into a lightly greased pan and bake at 400 for 25-28 minutes or until golden. Cool in pan. When cool, crumble into a large bowl and set aside. Reduce heat of oven to 350. Saute celery and onion in hot oil until tender. Add soup and mext 4 ingredients, stirring until blended; bring to a boil. Pour over cornbread, stirring until moistened. Stir in chopped eggs and spoon into a lightly greased baking dish. Bake at 350 for 40-45 minutes.

NOTE: You can substitute 6 cups of crumbled cornbread for prepared corn muffin mix.