Stir-Ins & Recipes

• 1 package Fleischmann's^® Simply Homemade^® Cornbread Baking Mix
• 2/3 cup milk
• 1/3 cup butter OR margarine, melted
• 1 egg
• 2 tablespoons butter OR margarine
• 1 cup chopped onion
• 2 celery stalks, sliced
• 2 tablespoons parsley
• 1 1/2 teaspoons sage
• 1/2 teaspoon sea salt
• 1/2 teaspoon black medium grind pepper
• 2 cups reduced sodium chicken broth

Preheat oven to 375ºF.  Prepare cornbread according to package directions.  Spread batter into 13 x 9-inch pan that has been sprayed with cooking spray.  Bake for 18 to 22 minutes or until light golden brown.  Cool completely. 

Cut cornbread into 1/2-inch cubes and spread on ungreased baking sheet.  Bake at 350ºF for 15 minutes or until light golden brown. Cool completely.

Spray a 13 x 9-inch pan with cooking spray; set aside.

Heat 2 tablespoons butter in large skillet over medium heat. Add onions and celery. Cook 5 to 8 minutes until softened. Remove from heat.

Combine cornbread croutons, onion mixture, parsley, sage, salt and pepper in a large bowl. Stir in chicken broth and mix well. Pour into prepared pan. Bake uncovered 30 to 35 minutes, or until slightly golden brown.

Recipe Note:  Cornbread may be made 1 day ahead.