Ingredients
- Cornbread muffins (6-8 muffins)
- White bread slices (3 slices)
- Cracker crumbs (about 3/4 cup)
- 2 tablespoons olive oil
- 1 celery rib (chopped)
- 1 small onion (diced)
- 2 to 3 garlic cloves, minced
- 1 cup corn (canned drained)
- 4 cups chicken stock
- 1/2 teaspoon dried sage
- Salt and ground black pepper
- 3 eggs
How to Make
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Step 1: Preheat oven to 350°.
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Step 2: Using a fork, crumble cornbread in a bowl, add dry bread in small pieces and cracker crumbs. Stir to combine.
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Step 3: Heat olive oil in a skillet over medium heat, Add in onion and celery cooking until they become translucent. Add in garlic and cook for about 1 minute. Add to the bread mixture.
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Step 4: Mix the corn with chicken stock and sage, pour into the bread mixture. Beat the eggs and add to the bread mixture. Mix well. Add salt and pepper.
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Step 5: Pour mixture into an 8-inch baking dish.
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Step 6: Bake at 350° for 50 minutes until top starts to brown.
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Step 7: Let rest for 5 minutes after removing from the oven.
Tips & Variations
- 8x8 inch pan
We hope you enjoy this recipe!
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