1.Preheat oven to 350°F (175°C) and grease a 7×11-inch dish.2Place crumbled cornbread in a bowl.3.Melt butter in a skillet over medium heat.4Sauté onion and celery until softened (5–7 min)l5Add to cornbread.6. Mix in chicken stock, eggs, sage, salt,
and pepper.7. Pour into dish.8. Bake until golden brown (30 min).9.Serve hot and enjoy!
Ingredien:Crumbled cornbread: 3 cups| Butter:2 tablespoons. Onion, diced:1 smallCelery, chopped: ½ Cup
Large eggs, beaten: 2 Chicken stock : 2 cupsDried sage: 1 tablespoon (or to taste)Salt :To taste. Ground black pepper:To taste
