Ingredients
8½ozcorn muffin mix,(2 packages)
1tbspvegetable oil
12ozreduced fat pork sausage
3cupsCollege Inn® Chicken Broth,divided
1½cupscelery,chopped
1cuponion,chopped
4tspsage,dried
½tspblack pepper
1egg,large, beaten
Preparation
Prepare cornbread according to package directions for a double recipe, using broth in place of the liquid. Let cool for 30 minutes before coarsely crumbling in a large mixing bowl; set aside.
Preheat oven to 400 degrees F.
Heat oil in a large non-stick skillet over medium-high heat. Cook sausage until browned, stirring frequently; remove and set aside.
Add 1/2 cup of broth, celery, onion and sage to sausage drippings in skillet. Bring to a boil over medium-high heat; reduce heat to medium-low. Cover and cook for 10 to 12 minutes or until celery is tender. Stir in black pepper and remove from heat.
Stir sausage and celery mixture into cornbread. Add remaining broth and egg; gently stir until just moistened. Spoon into an 11×7-inch baking dish coated with non-stick cooking spray.
Bake, uncovered, for 25 minutes or until golden brown.
Serve and enjoy.
