Sweet Cornbread Dressing

• 2 (8 1/2-ounce) packages corn muffin mix
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 2 tablespoons vegetable oil
• 1 (10 3/4-ounce) can cream of chicken soup, undiluted
• 1 (14 1/2-ounce) can chicken broth
• 1 1/2 teaspoons rubbed sage
• 1/2 teaspoon pepper
• 1/4 teaspoon celery salt
• 2 hard-cooked eggs, chopped

1. Prepare corn muffin mix according to package directions; pour batter into a lightly greased 8-inch square pan.
2. Bake at 400u0b0 for 25 to 28 minutes or until golden; cool in pan on a wire rack. Crumble cornbread into a large bowl; set aside. Reduce heat to 350u0b0.
3. Saute celery and onion in hot oil in a large skillet until tender. Add soup and next 4 ingredients, stirring until blended; bring to a boil. Pour over cornbread, stirring until moistened. Stir in chopped egg, and spoon into a lightly greased 8-inch square baking dish.
4. Bake at 350u0b0 for 40 to 45 minutes or until lightly browned.
5. NOTE: You can substitute 6 cups crumbled cornbread for prepared corn muffin mix.

corn muffin, celery stalks, onion, vegetable oil, cream of chicken soup, chicken broth, sage, pepper, celery salt, eggs

Taken from www.myrecipes.com/recipe/sweet-cornbread-dressing (may not work)