This home-style cornbread recipe is made with fresh cornbread crumbs and optional diced chicken.
Heat oven to 400ºF. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, sauté the onion and celery in butter until tender. Do not brown. Combine the sautéed vegetables with the bread mixture. Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if using, and the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan measuring about 10" x 15". Bake for 20 to 30 minutes.
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Serving Size: 1 Serving (86g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 284 | ||
Calories from Fat: 124 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 6.5g | 32 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 54.5mg | 17 % | |
Sodium 585.7mg | 20 % | |
Potassium 97.7mg | 3 % | |
Total Carbohydrate 34.6g | 10 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 32.9g | ||
Protein 5.3g | 8 % | |
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: 284
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