Ingredients

The following ingredients have 4 Servings
  • 6 cups cubed cornbread (SEE RECIPE NOTES)
  • 8 tablespoons butter
  • 1 large onion (chopped)
  • 2 jalapeno peppers (chopped (use a large bell pepper for milder flavor))
  • 1 stalk celery (chopped)
  • 2 tablespoons Creole seasoning blend
  • 3 large eggs (beaten)
  • ¾ cups chicken stock (or vegetable broth)
  • ¼ cup milk
  • 1/3 cup chopped parsley
  • Salt and pepper to taste

Instruction

  • Preheat oven to 375 degrees F.
  • Add the cubed cornbread to a large bowl.
  • Heat a pan to medium heat and melt 1 tablespoon of the butter. Add the onion, jalapeno and celery. Cook them down for 5 minutes to soften.
  • Stir in the Creole seasoning and remaining butter. When the butter is melted, remove the pan from heat and let it cool slightly. Pour it over the cubed cornbread.
  • Whisk together the eggs, chicken stock, milk and parsley. Pour it over the cornbread. Sprinkle with salt and pepper to taste.
  • Gently fold the cornbread with wooden spoons until it absorbs the liquids. It should be moist, not soggy.
  • Transfer the mixture to a lightly oiled 9x11 baking dish and take for 30 minutes at 375 degrees F.
  • Remove from heat and serve.