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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 1 |
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Serve this as a side, or add leftover cooked ham or chicken for a casual main dish. Ingredients:
basic buttermilk cornbread |
1 shallot, minced |
2 garlic cloves, minced |
2 tablespoons olive oil |
6 cups vegetable broth |
1 1/2 cups (6 oz.) shredded cheddar cheese |
1 cup buttermilk |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Preheat oven to 400°. Crumble cornbread into bowl of a food processor. Pulse 6 to 8 times or until coarse crumbs form (about 5 cups coarse crumbs).
2. Spread crumbs on a 15- x 10-inch baking sheet. Bake at 400° for 15 minutes or until lightly toasted.
3. Sauté shallot and garlic in hot oil in a Dutch oven over medium heat 3 minutes or until tender. Stir in crumbs, broth, and next 4 ingredients; cook, stirring often, 10 minutes or until mixture thickens.
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