Ingredients
1 package Martha White® Buttermilk Cornbread & Muffin Mix
2/3 cup milk
3 eggs, divided
No-Stick Cooking Spray
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup butter
1 1/4 cups chicken broth
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
Instructions
Prepare cornbread mix according to package instructions using milk and 1 egg. Bake according to package instructions. Cool completely in pan on wire rack.
Heat oven to 350°F. Coat 8-inch square baking pan with no-stick cooking spray. Cook onion and celery in butter in small skillet over medium heat until tender, about 5 minutes.
Whisk 2 eggs in large bowl. Stir in chicken broth, pepper, poultry seasoning and onion mixture. Crumble cornbread into broth mixture. Stir until evenly moistened. Spoon into prepared pan. Bake 35 to 40 minutes or until golden brown.
Nutrition
Serving Size (1 of 6 servings), Calories 260 (Calories from Fat 150), Total Fat 15g (Saturated Fat 8g, Trans Fat g), Cholesterol 125mg, Sodium 710mg, Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 5g), Protein 7g; Percent Daily Value*: Vitamin A 10%, Vitamin C %, Vitamin D 4%, Calcium 8%, Iron 10%. *Percent Daily Values are based on a 2,000 calorie diet.
*Percent Daily Values are based on a 2,000 calorie diet.
