Ingredients
Cornbread
2 bunches green onions and tops
4 or 5 slices of white stale bread
3 cups celery and tops
1/2 bell pepper
1 small onion
parsley
salt
pepper
tyme
Worchester sauce
1/2 teaspoon dry mustard
2 eggs
Kitchen Bouquet
broth or consomme
giblets
Method
Saute celery ten minutes, add onion, bell pepper in order, combine cornbread and white bread mix and add sauteed vegetables add broth, parsley, and seasonings. Taste, add eggs and let sit awhile.
Bake at 375-degrees, thirty to forty-five minutes.
This recipe was found next to Betty Bigner’s Cornbread recipe.