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Cornbread Stew

Prep time 15 mins
Bake time 15 mins
Cook time 13 mins
Yield Makes 10 to 12 servings
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

How to Make It

  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.