Crumble corn bread and toast. Add seasonings and mix well. Steam onions and celery in butter and water, covered, until clear and tender. Add to corn bread mixture, mix well and cover until cool. Add broth and stir until moistened. Pack loosely in 9x13 baking dish and bake at 375 about 1 hour until golden brown. Serves 12 generously. E.J. HOSEY MARVELL, AR From the book
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|Serving Size: 1 Serving (242g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 230 (50%)|
|Amt Per Serving||% DV|
|Total Fat 25.5g||34 %|
|Saturated Fat 12.5g||62 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 101.2mg||31 %|
|Sodium 1211.5mg||42 %|
|Potassium 196.6mg||5 %|
|Total Carbohydrate 49.5g||15 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 46.5g|
|Protein 7.9g||11 %|
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Calories per serving: 457
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