3 eggs
1 cup white sugar
1 cup cornbread stuffing
1 cup chopped celery
Grease a 9x13 inch pan. Divide cornbread into 8 portions. Press bread all the way to the edges to seal. Meanwhile, steam one portion of celery and cut into strips about 2 inches thick. Place celery strips on evenly brown cookie sheets.
Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes, or until bubbly and lightly browned. Cool completely, but you can easily remove the grain bottom of cornbread if you like. Cool completely before removing sandwiches from pan.
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