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1
Combine crumbled cornbread, biscuit crumbs, and chopped eggs in large bowl and toss lightly to mix well. Set aside.
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2
Melt butter in large skillet over medium heat. Add onion and garlic and saute until softened. Add green pepper and celery and cook until crisp-tender, about 3 minutes. Season with salt and pepper. Let cool slightly.
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3
Add onion mixture to cornbread mixture and blend well. Stir in eggs, Blend in enough broth to moisten lightly.
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4
Bake in oven @ 375 degrees until lightly browned.
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5
Jalapeno Cornbread:
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6
2 cups yellow cornmeal (preferably stone ground)
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7
2 cups cream-style corn
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8
2 cups (8 ounces cheese) grated sharp cheddar cheese
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9
1/2 cup (1 stick) unsalted butter, melted
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10
1 cup buttermilk
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11
1/4 to 1/2 cup drained, canned chopped green chilies
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12
4 eggs, lightly beaten
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13
2 teaspoons baking soda
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14
1/4 teaspoon salt
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15
2 tablespoons (1/4 stick) unsalted butter
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16
Preheat oven to 375 degrees. Combine cornmeal, corn and cheese in large bowl and blen well. Add melted butter, buttermilk, chilies, eggs, baking soda and salt and mix thoroughly.
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17
Melt 1 tablespoon butter in each of two 9 inch cast iron skillets or heavy 9 inch baking pas until melted but not browned. Divide batter between skillets, smoothing with spatula. Bake until done for approx. 30 minutes.
