Prepare cornbread mix according to the package
directions. Cool and crumble into a large
Preheat oven to 350. Grease a 9x13 pan.
Melt butter in skillet over medium heat. Cook
celery and onion, stirring until soft, about 10
Stir celery and onion into cornbread, along
with eggs, broth, sage, salt, and pepper.
Spread evenly in pan and bake until set, about
Per 1/2 cup serving-
142 Calories, 6.2g fat (2.5g sat fat), 3.5g
protein, 18g carbs, 1.8g fiber, 364mg sodium.
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