1. Preheat oven to 375°F. Lay out cubed cornbread onto lightly sprayed or greased rimmed baking pan and bake for 12-15 minutes or until cornbread is golden and crisped, stirring as needed, and reserve until needed. In large skillet over medium-high heat, melt butter and cook onions and celery for 5-8 minutes or until slightly translucent. Add garlic and cook for 2-3 minutes more and remove from heat.

2. In large bowl, add eggs, parsley, thyme, salt and pepper and whisk till frothy. Add cooked onions and celery, chicken broth, ham and cornbread and stir until combined. Transfer to glass or ceramic 2 quart baking dish and bake for 35-45 minutes or until golden and edges crisped. Let cool on wire rack for 15 minutes and serve warm.

Chef’s Tip:
Switch up the flavors and try using either fresh rosemary or oregano in place of fresh thyme for a flavor twist!