Cornbread Stew

Serve this as a side, or add leftover cooked ham or chicken for a casual main dish.

Yield:

Makes 10 to 12 servings

Recipe from

Recipe Time

Prep: 15 Minutes
Bake: 15 Minutes
Cook: 13 Minutes

Ingredients

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

Preparation

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.

Note:

Leigh Whatley, Marietta, Georgia,

May 2008