Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix1 tube (7-1/2 ounces) refrigerated buttermilk biscuits2 medium onions, chopped4 celery ribs with leaves, chopped1/4 cup butter1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon curry powder1/4 teaspoon dried basil1/4 teaspoon dried thyme1 can (14-1/2 ounces) chicken broth1/2 cup water3/4 cup egg substitute
Preparation
Prepare cornbread according to package directions; cool on a wire rack. Crumble into a large bowl. Prepare biscuits according to package directions; cool on a wire rack. Crumble biscuits over cornbread; stir gently to combine.
In a large skillet, saute onions and celery in butter. Stir in the salt, pepper, curry powder, basil and thyme. Add to cornbread mixture. Stir in broth and water (mixture should be the consistency of cornbread batter). Let stand for 1 hour.
Stir in egg substitute. Pour into a greased shallow 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until golden brown and a knife inserted in the center comes out clean.
