1/2 c Unsalted butter
2 md Onions; chopped
4 Ribs celery; chopped
5 Jalapeno peppers; seeded and
-minced
4 Cloves garlic; minced
2 ts Dried thyme
1 ts Salt; to taste
8 c Day-old cornbread; crumbled
3 c Chicken stock
400 degrees 2 quart baking casserole buttered Preheat oven to 400
degrees. In a heavy skillet, melt butter over medium heat. Add onion,
celery, jalapeno and garlic and saute until softened. Add thyme and salt
and cook for another minute or so. In a large bowl, mix cornbead with 2
cups stock. Add more stock if mixture is too dry. It sould be very moist
but not soupy. Spoon the mixture into a buttered 2 quart ovenporoof pan or
casserole. Bake for 30 minutes or until firm.
Yields
8 Servings
