Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 packs | (6-oz) corn-bread mix |
| 1 can | (5.5-oz) refrigerated buttermilk biscuits |
| 2¼ cup | Chopped onion |
| 1½ cup | Celery |
| ¼ cup | Butter; melted |
| 5½ cup | Chicken broth |
| 5 larges | Eggs; lightly beaten |
| 1½ teaspoon | Rubbed sage |
| 1½ teaspoon | Pepper |
| ¾ teaspoon | Salt |
Prepare corn-bread mix (ours were 6½ ounces) and biscuits (ours was 7½ 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, .