Ingredients
2
pouches (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
1 1/2
cups water
1/3
cup butter
1
cup chopped celery
1/2
cup chopped onion
1
tablespoon chopped fresh sage leaves
1/2
teaspoon pepper
1/4
teaspoon salt
4
slices white bread, cut into 1/2-inch cubes (about 2 cups)
2 1/2
cups Progresso™ chicken broth
2
eggs, slightly beaten
1
container (12 oz) fresh oysters, drained
Preparation
Heat oven to 450°F. Make and bake cornbread mix as directed on package, using water. Cool 30 minutes; crumble cornbread into large bowl. Reduce oven temperature to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter 10 minutes, stirring occasionally, until tender. Stir in sage, pepper and salt.
Add celery mixture and bread cubes to crumbled cornbread; stir gently. Add broth and eggs; stir just until moistened. Stir in oysters. Spoon mixture into baking dish.
Bake uncovered 50 to 55 minutes or until golden brown.
