Ingredients

• 1 recipe cornbread
• 4 slices of toast
• ½ bell pepper
• 3-4 ribs of celery, chopped (1 cup)
• 1 large brunch green onions, chopped
• 1 medium onion, chopped
• 3 eggs
• 2 cans chicken broth
• ½ bottle Panola Gourmet Pepper Sauce
• Pepper & seasoning salt
• 1 stick butter

Directions

Saute chopped vegetables in butter. Crumble cornbread and toast. Add the sauteéd vegetables to the crumbled bread. Add chicken broth, eggs, seasonings, and Panola Gourmet Pepper Sauce. Pour in casserole dish and bake in oven at 350 degrees for about 1 hour – until firm and brown.