| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Eggs | Bread | 8 | Servings | |
INGREDIENTS
| 2 | pk | (6-oz) corn-bread mix |
| 1 | cn | (5.5-oz) refrigerated buttermilk biscuits |
| 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 |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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