Cornbread Stew

Name: Cornbread Stew
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 12
Cuisine: Southern
Ingredients: 237 milliliters buttermilk; 12 servings Basic Buttermilk Cornbread; 2 garlic cloves, minced; 2 Tbsps olive oil; 0 teaspoons pepper; 0 teaspoons salt; 1 shallot, minced; 170 grams 1/2 cups shredded Cheddar cheese; 1 liters vegetable broth

Cornbread Stew might be just the soup you are searching for. One portion of this dish contains about 8g of protein, 13g of fat, and a total of 296 calories. This recipe serves 12. This recipe covers 8% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 28 minutes. It is perfect for Autumn. A mixture of buttermilk, cheddar cheese, vegetable broth, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Crumble cornbread into bowl of a food processor. Pulse 6 to 8 times or until coarse crumbs form (about 5 cups coarse crumbs).

Ingredients you will need

Cornbread

Equipment you will use

Food Processor

Bowl

Spread crumbs on a 15- x 10-inch baking sheet.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Bake at 400 for 15 minutes or until lightly toasted.

Equipment you will use

Oven

Saut shallot and garlic in hot oil in a Dutch oven over medium heat 3 minutes or until tender. Stir in crumbs, broth, and next 4 ingredients; cook, stirring often, 10 minutes or until mixture thickens.

Ingredients you will need

Shallot

Garlic

Broth

Cooking Oil

Equipment you will use

Dutch Oven

Equipment

Ingredients

Servings:

237milliliters

buttermilk 12servings

Basic Buttermilk Cornbread 2

garlic cloves, minced 2Tbsps

olive oil 0teaspoons

pepper 0teaspoons

salt 1

shallot, minced 170grams

1/2 cups shredded Cheddar cheese 1liters

vegetable broth

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Cornbread. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Gunderloch Estate Riesling Dry with a 4.3 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.