Ingredients

• 2 Eggs, whisked
• ½ cup unsalted Butter, melted
• 1 cup Buttermilk
• 2 tsp dried Sage
• 2 tsp dried Thyme
• 1 tsp dried Marjoram
• 1 tsp dried Rosemary
• 1 package Golden Cornbread Mix

• 4 Tbsp unsalted Butter, divided
• 2 Tbsp Extra Virgin Olive Oil
• 3 cloves Garlic, minced
• 1 medium Onion, finely chopped
• 3 stalks of Celery, diced
• Salt and Pepper to taste
• 2 tsp dried Sage
• 2 tsp dried Thyme
• 1 tsp dried Marjoram
• 1 tsp dried Rosemary
• 1 pinch Red Pepper Flakes
• ½ cup fresh Parsley, chopped
• 1 ½ cups low sodium Chicken Stock

Instructions

1. Preheat the oven to 350°F. Grease an 8-inch square baking dish.
2. In a large mixing bowl whisk together eggs, butter, buttermilk, sage, thyme, marjoram and rosemary until well combined.
3. Add cornbread mix and stir until batter comes together. Transfer to the prepared baking dish and bake until the top bounces back to touch, 30–35 minutes. Let cool to room temperature.
4. Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish. In a skillet over medium heat melt together 2 Tablespoons butter and olive oil.
5. Add garlic, onion, celery, salt, pepper, sage, thyme, marjoram and rosemary. Cook until vegetables begin to soften, about 10 minutes. Stir in red pepper flakes and remove from heat. Let cool slightly.
6. Crumble prepared cornbread into a large mixing bowl. Add vegetable mixture, parsley and chicken stock. Toss until everything is evenly mixed.
7. Transfer to the prepared baking dish and top with remaining 2 tablespoons butter, cubed. Bake for 35–40 minutes, until golden and heated throughout. Serve warm!