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1. Preheat the oven to 350 degrees.
2. Spray a 9x13 inch pan with non-stick cooking spray.
3. Place the bread cubes on the baking sheet.
4. Toast in the oven for 30 minutes, turning once, until lightly golden brown.
5. Remove the cubes from the oven and allow to cool.
6. Raise the temperature of the oven to 450 degrees.
7. Saute the onions in butter, in a large skillet, until translucent and softened, making sure not to brown.
8. Crumble the cornbread, toasted bread cubes and cracker crumbs in a medium mixing bowl.
9. Add the sauted onion and eggs.
10. Toss until well combined.
11. Add 3 cups of chicken broth.
12. Mix well, adding more as needed to make the mixture moist, but not soupy.
13. Season to taste with salt and pepper.
14. Bake for 15 minutes or until lightly golden brown.
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