Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Unsalted butter |
| 2 mediums | Onions; chopped |
| 4 \N | Ribs celery; chopped |
| 5 \N | Jalapeno peppers; seeded and minced |
| 4 \N | Cloves garlic; minced |
| 2 teaspoons | Dried thyme |
| 1 teaspoon | Salt; to taste |
| 8 cups | Day-old cornbread; crumbled |
| 3 cups | 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.
Recipe By : Texas Home Cooking Posted to bbq-digest V4 #56
Date: Mon, 25 Nov 1996 08:49:22 -0600 From: Glenn Manning <gmanning@...>