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Sunday, May 31, 2015

Savory Cornbread Bake

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 6
  • 1 egg (beaten)
  • 1/8 teaspoon ground sage
  • 1/16 teaspoon thyme leaves (or a pinch)
  • 1 small onion (finely chopped)
  • 10 1/4 ounces celery soup (undiluted)
  • 1/3 cup boiling water
  • 1 teaspoon chicken bouillon granule
  • 8 1/2 ounces jiffy cornbread mix
  • 1 cup cooked chopped chicken (optional)
  • 1/2 cup shredded cheddar cheese (optional)

Recipe

  • 1 preheat oven to 450f (temp will be reduced for baking).
  • 2 in a bowl, combine egg, sage, thyme leaves, and onion.
  • 3 add undiluted celery soup. stir to combine.
  • 4 heat water to boiling in a microwavable cup, add chicken granules and stir to dissolve.
  • 5 add water/chicken granules mixture to other ingredients in bowl; stir to combine.
  • 6 add cornbread mix and optional chopped chicken and cheese; stir until combined.
  • 7 pour mixture into a 8x8-inch pyrex dish, sprayed with cooking spray.
  • 8 place pyrex dish into oven; immediately reduce temperature to 350.
  • 9 bake for 25 minutes. bottom on cornbread will be lightly browned, the top will be slightly cracked, with the middle still moist.
  • 10 cool for five minutes, then cut into squares to serve.

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