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.
