- 1 package Fleischmann's® Simply Homemade® Cornbread Baking Mix
- 2/3 cup milk
- 1/3 cup butter OR margarine, melted
- 1 egg
- 2 tablespoons butter OR margarine
- 1 cup chopped onion
- 2 celery stalks, sliced
- 2 tablespoons parsley
- 1 1/2 teaspoons sage
- 1/2 teaspoon sea salt
- 1/2 teaspoon black medium grind pepper
- 2 cups reduced sodium chicken broth
Preheat oven to 375ºF. Prepare cornbread according to package directions. Spread batter into 13 x 9-inch pan that has been sprayed with cooking spray. Bake for 18 to 22 minutes or until light golden brown. Cool completely.
Cut cornbread into 1/2-inch cubes and spread on ungreased baking sheet. Bake at 350ºF for 15 minutes or until light golden brown. Cool completely.
Spray a 13 x 9-inch pan with cooking spray; set aside.
Heat 2 tablespoons butter in large skillet over medium heat. Add onions and celery. Cook 5 to 8 minutes until softened. Remove from heat.
Combine cornbread croutons, onion mixture, parsley, sage, salt and pepper in a large bowl. Stir in chicken broth and mix well. Pour into prepared pan. Bake uncovered 30 to 35 minutes, or until slightly golden brown.
Recipe Note: Cornbread may be made 1 day ahead.