 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
CORN BREAD is a staple in the South. Besides serving it with a meal, we use it in many other ways, creating a variety of delicious side dishes. This one makes a perfect accompaniment to chicken. It's simple and fast to prepare and makes the right amount for one or two. -Ruby Williams, Bogalusa, Louisiana Ingredients:
1/2 cup crushed corn bread stuffing or crumbled day-old corn bread |
1/2 cup cooked rice |
2 hard-cooked eggs, chopped |
1/2 cup chicken broth |
1/4 cup chopped celery |
2 tablespoons chopped onion |
2 tablespoons butter |
1 teaspoon minced fresh parsley |
1/4 teaspoon poultry seasoning, optional |
salt and pepper to taste |
Directions:
1. In a small bowl, combine the first four ingredients; set aside. In a large skillet, saute celery and onion in butter until tender. Add the corn bread mixture and seasonings; mix well. Cook over medium heat until lightly browned. Yield: 2 servings.
|
|