Ingredients
1 13x9-inch pan of Jonnycake cornbread (see recipe here), cooled to room temperature ½ cup heavy cream 1½ cup bone or vegetable stock, divided 1 Tbsp cornstarch 1 Tbsp olive oil or butter ½ cup finely chopped white or yellow onion ½ cup celery, cut in small dice 2 large cloves garlic, minced 1 tsp dry or 1 Tbsp chopped fresh sage ¼ tsp dried or ½ Tbsp fresh thyme leaves ¼ c finely chopped flat-leaf parsley ¼ tsp salt ¼ tsp pepper 1 egg, beaten 2 Tbsp butter (if baking separately) |