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This is an easy side dish with excellent flavor.

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  • 1/2 stick butter
  • 1/2 C. onion, small dice
  • 1/4 C. celery, small dice
  • 4 C. cornbread, cut into small pieces
  • 1/2 tsp. thyme
  • 1/8 tsp. sage
  • Salt and pepper to taste
  • 3/4 C. chicken broth

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Melt the butter in a large skillet. Add the onion and celery. Cook until just soft. In a separate bowl, toss together the cornbread, herbs and broth. Add to the skillet and cook over medium-low heat until the bottom begins to brown.

Yield: 6 servings

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