Preparation:
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. |
