Jalapeno Cornbread Dressing

Recipe Ingredients

1/2 cup	99g / 3.5oz	Unsalted butter
2 cups	125g / 4.4oz	Onions - chopped (medium)
4		Celery - chopped
5		Jalapeno peppers - seeded and minced
4		Garlic - minced
2 teaspoons	10ml	Dried thyme
1 teaspoon	5ml	Salt - to taste
8 cups	500g / 17oz	Day-old cornbread - crumbled
3 cups	711ml	Chicken stock

Recipe Instructions

Butter a 2 quart baking pan or casserole. Preheat oven to 400F.

In a heavy skillet, melt butter over medium heat. Add onion, celery, jalapeno and garlic and saute until softened. Add thyme and salt and cook for another minute or so. In a large bowl, mix cornbread with 2 cups stock. Add more stock if mixture is too dry. It should be very moist but not soupy. Spoon the mixture into a buttered 2 quart oven proof pan or casserole.

Bake for 30 minutes or until firm.

Source:
Texas Home Cooking

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