This was my mother’s recipe and while it doesn’t have many measurements, most of the fun is tasting it for just the right flavor.
I have a family of six so this makes quite a bit but it’s very easy to adjust to the size of a smaller family–just adjust the amount of the first four ingredients.
Yield:
8 to 10 servingsIngredients
6 packages Martha White yellow cornbread (prepared)
6 raw eggs (1 egg per cornbread package)
6 hard boiled eggs (1 egg per cornbread package)
1 to 2 large onion, chopped
turkey broth (or chicken broth)
sage to taste
Instructions
Preheat oven to 350 degrees. Prepare cornbread according to package directions.
While it’s still hot, break cornbread up into small pieces in a very large bowl. Add onion, raw and hard boiled eggs, and begin adding broth a little at a time, stirring after every addition.
You will want the mixture very moist but not runny. Add sage a little at a time. The mixture should have the consistency of a thick batter. Place in large baking pan and bake in oven about 30 to 35 minutes, or until golden brown.
