2 tablespoons vegetable oil
2 1/2 cups chopped onion
1 cup chopped celery
1 cup chopped onion
1 cup chopped celery
20 (8 ounce) cans cornbread mix
8 slices American cheese
In a Dutch oven, heat oil over medium heat. Saute onions, celery and celery until tender. Stir in celery mixture, cornbread mix and cheese. Reduce heat to medium. Cook 1 hour.
At the beginning of the mixing process, reduce heat to low and stir in onion, celery mixture and cheese.
Continue adding water until all ingredients are used.
The batter should be thick enough to fill a small mold. Allow to cool or sprinkle on top of fruits and veggies.