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Description Edit

  • Makes approximately 3 quarts, or 12 cups.

Ingredients Edit

Directions Edit

  1. Prepare corn bread, following label directions, or use your own favorite recipe.
  2. Cool.
  3. Crumble enough to make 7 cups and transfer to a large mixing bowl.
  4. Saute celery and onion in butter in a large skillet until soft.
  5. Spoon vegetables and butter over corn bread crumbs.
  6. Beat egg yolks in a medium-sized bowl; stir in stock and pour mixture over corn bread.
  7. Stir lightly to blend.
  8. Season with salt and pepper to taste.
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