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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 10 |
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A Parrothead's favourite. Ingredients:
3 cups crumbled cornbread |
1/4 cup corn |
1/4 cup diced green chilis |
1/4 cup shredded cheese |
1/4 cup diced onion |
1/4 cup diced celery |
4 -8 fluid ounces chicken stock |
Directions:
1. Sauté vegetables in a greased casserole dish, and then add the vegetables to the cornbread and cheese.
2. Add chicken stock to moisten.
3. Season with salt and pepper to taste.
4. Bake at 350°F for 30 minutes until hot.
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