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.
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|Serving Size: 1 Serving (196g)|
|Recipe Makes: 6 Servings|
|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 %|
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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
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