I can’t believe that this recipe is so easy to make but blends in all the right flavors. . .

INGREDIENTS

1 (16 ounce) package dry corn bread mix
2 tablespoons butter
1/2 cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste

DIRECTIONS

• Cook dry corn bread mix as instructed in the label. Cool and crumble when done.
• Turn on the oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish with butter.
• Saute celery and onion into a large skillet with melted butter. Keep heat set at medium flames.
• Mix celery with onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper into a large bowl. Transfer mixture into a dish and bake in the preheated oven for about 35 minutes.