Fresh Corn, Sage, and Cornbread Casserole

Fresh Corn, Sage, and Cornbread Casserole

Ingredients:

• 8 cups cubed and toasted cornbread
• 6 (½ inch thick) slices French bread, cubed
• 3 tablespoons vegetable oil
• 2 cups chopped celery
• 1 large onion, chopped
• 2 cups fresh or frozen corn kernels
• ¼ cup finely minced garden sage leaves (about 20 leaves)
• ½ ttsp. salt
• ½ tsp. freshly ground black pepper
• 3 cups chicken broth
• 3 eggs, large beaten

Directions:

1. Combine cornbread cubes and French bread cubes in a large bowl; toss and set aside.
2. Heat oil in a large skillet over medium heat. Add celery and onion, and cook stirring occasionally, until onion and celery are tender. Add corn, sage, salt, and pepper; cook 5 minutes, stirring occasionally. Pour vegetable mixture over bread mixture, tossing well. Add broth and eggs, mixing well.
3. Spoon mixture into a lightly greased 13-x 9-inch baking dish. Bake, uncovered, at 350˚F for 45 minutes. Garnish with sage leaves.