Scott:
Ana:
Alex:
Ingredients
- 1 loaf cornbread
- 3 Tbs olive oil, divided
- 1 large onion, chopped
- 4 stalks celery, chopped
- 4 oz Spanish chorizo, cubed
- 1 Tbs garlic
- 14 oz sun dried tomatoes
- 2 eggs
- 1/2 cup low sodium chicken broth
- 1/4 cup chopped parsley
Steps
1) Cut cornbread into 1" chunks. Bake on tray for 15 min at 350 F, stirring occasionally, until toasted
2) Grease a 2-qt baking dish
3) Saute onion, celery, and pinch of salt for 6 min.
Add chorizo and garlic. Cook 2 min. Remove from heat.
Drain tomatoes and add to onion
4) Mix eggs, broth, and parsley.
Add cornbread and onions. Season with salt and pepper. Stir until combined, and transfer to greased baking dish
5) (optionally) cover and refrigerate up to 5 hours if making ahead
6) Bake 30 min at 350 F
Comments
scott @ Nov. 29, 2020, 1:28 p.m.
We used 1 jar (8 oz) of sun dried tomatoes. I would recommend using less (4-6 oz). Increase chorizo if desired.
scott @ Nov. 30, 2024, 7:16 a.m.
Dried cornbread in first step for about 40 min. Not 15. Would have been usable at 25 min
scott @ Nov. 30, 2024, 7:17 a.m.
Used 8 on chorizo. 4 oz of dried tomatoes (dry, not jarred in oil)