From Southern living Christmas cookbook
Prepare corn muffin mixes according to package directions. Crumble baked cornbread into a large bowl.
Sauté celery and onion in hot oil in a large skillet until tender. Add soup and next four ingredients to skillet, stirring mixture until blended, bring to a boil.
Pour over cornbread, stirring until moistened. Stir in chopped egg. Spoon into a lightly greased 8 in. square baking dish.
Bake at 350° for 40 to 45 minutes or until lightly browned.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (196g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 403 | ||
Calories from Fat: 121 (30%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 13.5g | 18 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 72.9mg | 22 % | |
Sodium 1338.9mg | 46 % | |
Potassium 288mg | 8 % | |
Total Carbohydrate 58.8g | 17 % | |
Dietary Fiber 5.9g | 23 % | |
Sugars, other 52.9g | ||
Protein 11g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 403
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.