Ingredients

The following ingredients have 4 Servings
  • 3 cups cornbread, dried out and cubed (store-bought or homemade)
  • 1 onion, diced
  • 1 stalk celery, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 jalapeños, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chicken stock
  • 2 tablespoons olive oil or butter
  • kosher salt and freshly ground pepper, to taste
  • cilantro, garnish

Instruction

  • Preheat oven to 350º F and grease a 9×13-inch casserole dish.
  • Heat olive oil in a large pan or skillet over medium heat and saute onions, celery, bell peppers and jalapeños until softened. About 12 minutes.
  • During the last few minutes of cooking, add minced garlic, stirring frequently to prevent burning.
  • Stir in cubed cornbread and chicken stock and mix until liquid is completely absorbed by bread and vegetables.
  • Season with salt and pepper.
  • Pour cornbread mixture into baking dish and bake for 20-25 minutes, or until browned, crispy, and cooked through. (Bread should be crisp but still moist.)
  • Garnish with cilantro and serve immediately.