2 packages of Martha White Buttermilk Cornbread
6 frozen buttermilk biscuits
4 slices of white bread
6 tablespoons of salted butter
2 ribs of celery, finely chopped
2 cloves of garlic, minced
1 teaspoon of dried sage
2 cups of homemade chicken stock
3 large eggs
1. Bake cornbread and biscuits according to package directions. Toast bread slices until lightly browned. Once cooled, crumble into a large bowl into small pieces.
2. Heat butter over medium heat, add celery, garlic and sage to pan. Cook 2 minutes or until lightly browned. Pour mixture over cornbread mixture.
3. Stir in chicken stock and eggs. Season to taste with salt and pepper.
4. Transfer to an 13x9 inch baking dish coated with cooking spray. Bake at 350 for 20-25 minutes or until lightly browned on top.