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(made w/Martha White's Gladiola Cornbread Mix - search the site for Martha White's Cornbread to find the boxed product on which the recipe is based.)

Preheat oven to 350 degrees.


  • 1/3 cup butter or margarine

  • ½ cup chopped onion

  • ½ cup chopped celery

  • 1 (6-oz.) pkg. Gladiola White Cornbread Mix, prepared as directed and crumbled

  • 2 eggs beaten

  • ½ teaspoon poultry seasoning

  • ½ teaspoon pepper

  • 1 ¼ cups chicken broth


  1. Grease 8-inch square baking dish.

  2. In medium skillet, melt butter, cook and stir onion and celery until tender.

  3. In large bowl, combine onion mixture, cornbread and remaining ingredients, mix well.

  4. Pour into greased baking dish.

  5. Bake at 350 degrees for 30 to 35 minutes or until golden brown.

TIP: For thicker cornbread, grease a 9-inch square pan. Combine 2 (6-ounce) packages cornbread mix, 1-1/3 cups milk and 2 eggs. Bake at 425 degrees for 25 to 30 minutes or until golden brown.

Makes 6 to 8 servings.