DESCRIPTION
Cornbread Casserole is a classic side dish recipe and this recipe uses homemade cornbread croutons, peppers, shallots, and plenty of butter.
Ingredients
Scale
- 2 (8.5 oz.) packages of cornbread mix, prepared according to package directions
- 6 Tbsp. butter
- 4 shallots, diced
- 1 red bell pepper, diced
- 2 cups unsalted chicken stock
- 2 room temperature eggs, beaten
- 1 tsp. salt
- ½ tsp. black pepper
Instructions
- The night before making the casserole, prepare the cornbread according to the package directions.
- Cool it on a wire rack, cut the cornbread into cubes and leave it out on the counter to dry out overnight.
- When you’re ready to make the casserole, preheat the oven to 350°F.
- Add the butter to a saucepan over medium heat.
- Dice the shallots and the peppers and add them to the saucepan.
- Saute for about 8 minutes, or until everything is soft.
- Meanwhile, whisk together the stock, eggs, salt, and pepper in a large bowl. When the veggies have cooked and cooled slightly, add them and the butter to the wet mixture.
- Toss in the cornbread cubes, and coat evenly.
- Pour the mixture into a greased 9 x 11-inch casserole dish and pop in the oven for about 30 minutes or until it isn’t jiggling.
- Cool in the pan and serve warm!