1 cup warm water
3 cups beef broth
2 tablespoons white sugar
3 tablespoons milk
1/2 teaspoon salt
3 tablespoons all-purpose flour
1/2 teaspoon paprika
1 egg, lightly beaten
1 1/2 cups whole kernel corn
1 1/2 cups dried bread crumbs
2 tablespoons buttermilk
8 ounces freshly grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons olive oil
1 1/2 tablespoons Worcestershire sauce
3 tablespoons Creole-style seasoning
In a saucepan bring water to a boil. Add beef broth and stir; reduce heat. Cover, without removing pan, and simmer 30 minutes or until liquid has been reduced. Remove pan from heat. Let cool slightly.
Place cornbread in prepared slow cooker. Heat oil in a small saucepan over medium heat; stir constantly until the oil is slightly browned and the cornbread is well coated. Add bread crumbs, celery and herbs; mix well. Transfer cornbread mixture to a bowl and pour over hot cornbread. Mix seasoning into cornbread mixture.