Cornbread Stuffing

 

Ingredients

4 tablespoons butter
2 cups chopped yellow onions
1 cup chopped celery
2 cups fresh corn kernels
2 tablespoons minced garlic
1 cup diced red pepper
2 eggs
3 cups chicken stock
1/2 cup heavy cream
2 tablespoons freshly chopped cilantro leaves
2 tablespoons freshly chopped flat-leaf parsley
Salt and freshly ground black pepper
8 cups cubed and toasted cornbread

Directions

Preheat oven to 375 degrees F.

Melt butter and sweet vegetables until tender. Add ham and cook over low heat for 2 more minutes. Set aside to slightly cool. Whisk together eggs, stock, cream and herbs and season with salt and pepper, to taste. Combine all items, including cornbread, in a 4-quart lasagna pan and cook covered for 30 minutes. Uncover and cook for additional 20 minutes or until crusty.