1. Bake a pone of cornbread. NOT - this is important - the nasty, soft, sweet northern cornbread, but actual southern cornbread. Allow to age for most of a week.
2. Dice onions and celery. No, finer. No, finer.
3. Crumble the cornbread (along with a couple of stale biscuits, if you like) into a large bowl.
4. Add the diced veggies, salt & pepper, and some dried sage. (How much? Less than you think you'll need. A little goes a long way. If fresh, dice it and use more.)
5. Mix together. If desired, you can add chopped-up hardboiled eggs at this point.
6. Pour enough chicken stock in to allow you to spread it into a lasagna pan. Pour the rest of the chicken stock over it, so it's nice and moist. Cook in a 350 degree oven until browned and bubbly.
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Date: 2012-08-10 01:21 am (UTC)1. Bake a pone of cornbread. NOT - this is important - the nasty, soft, sweet northern cornbread, but actual southern cornbread. Allow to age for most of a week.
2. Dice onions and celery. No, finer. No, finer.
3. Crumble the cornbread (along with a couple of stale biscuits, if you like) into a large bowl.
4. Add the diced veggies, salt & pepper, and some dried sage. (How much? Less than you think you'll need. A little goes a long way. If fresh, dice it and use more.)
5. Mix together. If desired, you can add chopped-up hardboiled eggs at this point.
6. Pour enough chicken stock in to allow you to spread it into a lasagna pan. Pour the rest of the chicken stock over it, so it's nice and moist. Cook in a 350 degree oven until browned and bubbly.