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Cornbread Stew

Cornbread Stew

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

Southern Living MAY 2008

  • Yield: Makes 10 to 12 servings
  • Cook time:13 Minutes
  • Prep time:15 Minutes
  • Bake:15 Minutes

Ingredients

  • 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.

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Cornbread Stew recipe

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