芹菜和新鲜鼠尾草的玉米面包酱

预热烤箱至400˚F。在大煎锅中加热黄油和油，直到发出嘶嘶作响。加入芹菜，洋葱，胡椒粉，盐和黑胡椒粉；煮，偶尔搅拌，直到略微变软，约5分钟。加大蒜；煮，偶尔搅拌，直到混合物软化并洋葱透明为5至7分钟。添加鼠尾草；煮，不断搅拌，直到香，大约1分钟。将混合物转移到一个大型耐热碗中。

加碎玉米面包蔬菜混合在弓l, and gently toss until well combined. Gradually add stock, 1/2 cup at a time and gently tossing as you go, until thoroughly moistened but not saturated. The cornbread should absorb the stock without leaving a puddle of liquid in bottom of bowl. Season, if needed, with more pepper.

汤匙玉米面包混合物成11 x 7英寸的烤盘；轻轻按下混合物以创建一个均匀的层。烘烤直到刚开始，大约40分钟。让冷却直至完全设置，约20分钟。