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Ingredients
- (Ingredients for two 9x11 pans:)
- 4 pkgs Corn Kits (Prepared as indicated)
- 1 bag of Pepperidge Farm Stuffing (Herb Style)
- Chicken Broth/Stock
- Celery (med size bunch)
- Onion (1/2 of a sweet one)
- 8 Boiled Eggs
- Pepper (2 Tbs?)
- Sage (2 Tbs?) to taste
- Thyme (1 Tbs?)
Preparation
Step 1
Preheat oven to 350 degrees.
Prepare cornbread. Cook and crumble. Saute diced onion and celery in butter. Add to cornbread. Add chopped boiled eggs. Add enough broth to get a wet consistency, then begin to season, going slowly with sage and thyme! Add broth until the consistency is what you want. (I used about 9 cups of stock (3 tubs of broth and 2 bullion cubes.) Pour into two baking dishes and top with pads of butter.
Bake at 350 until brown and set. (Usually 30-45 minutes, depending on how thick in the pan it is.)