cornmeal not (Jiffy mix, real cornmeal)
1 can of cream of chicken and mushroom soup
1 box of cornbread Stovetop stuffing mix
onions
celery
bell peppers
2 quart of chicken stock
salt
pepper
ground sage
butter
2 eggs

Preheat oven to 350°F.

Make cornbread (follow recipe on cornmeal box) mix cornbread & stock until moist. Take 2 tablespoons of butter & sautee onions, bell peppers, and celery; add to cornbread. Add cream soups add stuffing mix.

Add salt and pepper and 2 tablespoons of sage or adjust seasoning to your taste.

Beat eggs and add to mixture.

Bake for 45 minutes to 1 hour or until brown.

Submitted by: DONNA H