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