Step 1

Preheat the oven to 400°F (200°C). Butter a baking sheet.

Step 2

Melt the butter in a medium sauté pan, add the onion and cook over medium-low heat for 8 minutes, until translucent. Off the heat, add the celery, parsley, cornbread and chicken stock and mix well. Season to taste with salt and pepper.

Step 3

Transfer the mixture to the prepared pan and bake, uncovered, until the top is lightly browned and slightly crisp, 30 to 40 minutes. Serves 6.

Step 4

Reprinted from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again. Copyright © 2006 by Ina Garten. Copyright © 2006 by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.