INGREDIENTS

• Crumbled Cornbread (better if stale)
• 2 cups chopped green seasoning of choice
• 1 large onion, chopped
• 8 tbsp butter
• 2 packs Maggi Flavour D’ Pot Chicken mixed in 6 cups water
• Salt and pepper to taste
• 5 eggs, beaten

METHOD

•  Preheat oven to 350°F. Butter a 9×13-inch baking pan.
• Place crumbled cornbread in a large bowl and set aside.
• In a large skillet, saute the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour mixture over cornbread. Add the Maggi mix, seasoning, and mix well. Taste and add salt and pepper to taste. Add beaten eggs and mix well.
• Pour mixture into prepared pan and bake until dressing is done, about 45 minutes.