Cornbread Stew

Ingredients

• 1 cup buttermilk 
• 12 servings basic buttermilk cornbread 
• 2  garlic cloves minced
• 2 tablespoons olive oil 
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 1  shallots minced
• 6 oz cheddar cheese shredded
• 6 cups vegetable broth 

Equipment

• food processor
• bowl
• baking sheet
• oven
• dutch oven

Directions

1. Preheat oven to 40
2. Crumble cornbread into bowl of a food processor. Pulse 6 to 8 times or until coarse crumbs form (about 5 cups coarse crumbs).
3. Spread crumbs on a 15- x 10-inch baking sheet.
4. Bake at 400 for 15 minutes or until lightly toasted.
5. 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.