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.

How to Make It

Step 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).

Step 2

Spread crumbs on a 15- x 10-inch baking sheet. Bake at 400° for 15 minutes or until lightly toasted.

Step 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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