Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           unsalted butter
   2      medium        onions -- chopped
   4      ribs          celery -- chopped
   5                    jalapeno peppers -- seeded and minced
   4      cloves        garlic -- minced
   2      teaspoons     dried thyme
   1      teaspoon      salt -- to taste
   8      cups          day-old cornbread -- crumbled
   3      cups          chicken stock

Preparation:

Butter a 2 quart baking pan or casserole. Preheat oven to 400F. In a heavy skillet, melt butter over medium heat. Add onion, celery, jalapeno and garlic and sauté until softened. Add thyme and salt and cook for another minute or so. In a large bowl, mix cornbread with 2 cups stock. Add more stock if mixture is too dry. It should be very moist but not soupy. Spoon the mixture into a buttered 2 quart oven proof pan or casserole. Bake for 30 minutes or until firm.