Fresh Corn, Sage, and Cornbread Casserole


Yield :   10 cups


  • 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 common sage leaves (about 20 leaves)
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 cups chicken broth
  • 3 eggs, large beaten


  • Combine cornbread cubes and French bread cubes in a large bowl; toss and set aside.
  • 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.
  • Spoon mixture into a lightly greased 13-x 9-inch baking dish. Bake, uncovered, at 350˚ F for 45 minutes. Garnish with sage leaves.
While ¼ cup of minced fresh sage may sound like a bit much, the herb flavor in this hearty casserole is mild. This dish is a good choice to serve anytime alongside baked chicken or turkey.

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