1 Recipe of AM Cornbread
— as seen on side panel
— of package.
2 tb Butter or oil
1 c Chopped onion
1 c Chopped celery
1/2 ts Dried thyme
1/2 ts Dried sage
3 tb Chopped fresh parsley
1 1/2 c Water
Sea salt to taste
Prepare cornbread and set aside to cool while chopped vegetables. Finely
crumble cornbread with fingertips and add the spices. In a large skillet
saute the onion and celery in the butter until the onions are translucent.
Add the cornbread mixture to the sauteed vegetables. Add the water using
more or less to reach a moist but not soggy mixture. Add the parsley and
sea salt to taste and serve.
Yields
6 Servings