Instructions: Prepare cornbread and set aside to cool while chopped vegetables. Finely crumble cornbread with fingertips and add the spices. In a large skillet saute the onion and celery in the butter until the onions are translucent.

Add the cornbread mixture to the sauteed vegetables. Add the water using more or less to reach a moist but not soggy mixture. Add the parsley and sea salt to taste and serve.

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