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1/2 cup Butter -- unsalted
2 clove Onion -- chopped
4 rib Celery -- chopped
5 whole Jalapeno Pepper
4 clove Garlic -- minced
2 tsp. Thyme
1 tsp. Salt -- to taste
8 1/2 cup Day-old Cornbread -- cooked & crumbled
3 1/4 cup Chicken Broth Stock
Butter a 2 quart baking pan or casserole. Preheat oven to 400F. In a heavy skillet, melt butter over medium heat. Add onion, celery, jalapeno and garlic and sauté until softened. Add thyme and salt and cook for another minute or so. In a large bowl, mix cornbread with 2 cups stock. Add more stock if mixture is too dry. It should be very moist but not soupy. Spoon the mixture into a buttered 2 quart oven proof pan or casserole. Bake for 30 minutes or until firm.
2 clove Onion -- chopped
4 rib Celery -- chopped
5 whole Jalapeno Pepper
4 clove Garlic -- minced
2 tsp. Thyme
1 tsp. Salt -- to taste
8 1/2 cup Day-old Cornbread -- cooked & crumbled
3 1/4 cup Chicken Broth Stock
Butter a 2 quart baking pan or casserole. Preheat oven to 400F. In a heavy skillet, melt butter over medium heat. Add onion, celery, jalapeno and garlic and sauté until softened. Add thyme and salt and cook for another minute or so. In a large bowl, mix cornbread with 2 cups stock. Add more stock if mixture is too dry. It should be very moist but not soupy. Spoon the mixture into a buttered 2 quart oven proof pan or casserole. Bake for 30 minutes or until firm.
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