Yield: 8 Servings
|2 packs||(6-oz) corn-bread mix|
|1 can||(5.5-oz) refrigerated buttermilk biscuits|
|2¼ cup||Chopped onion|
|¼ cup||Butter; melted|
|5½ cup||Chicken broth|
|5 larges||Eggs; lightly beaten|
|1½ teaspoon||Rubbed sage|
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
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