Cornbread Stuffing

Cornbread Stuffing

Cornbread Stuffing


Stuffing! Yum Okay so file this one under recipes I totally should have published earlier. I mean, Thanksgiving and Christmas go by without a stuffing recipe. It seems wrong somehow, doesn’t it, particularly as those are really the only times of year I think to make stuffing. That’s a pity because stuffing, just on its own as a side is still really, really good even if there is no bird in sight. I tend to make my white bread stuffing for Thanksgiving (because it is our traditional go to stuffing) and this stuffing, below whenever I have leftover cornbread, which given that we love corn bread and this is a great recipe for it, we rarely have it’s true. The recipe for cornbread (which I will also post separately) is also really good in muffin form with blueberries added for breakfast. But that is not this. So, imagine that you have roughly half a pan of leftover cornbread OR that you’ve been very wise and full of forethought (forethoughted? ) and frozen your odds and ends of corn bread so that when you have enough cups of spare fresh cornbread crumbs you can make the stuffing below.

The corn bread recipe below is for one round of stuffing (about 5 cups maybe?) I would double it if you’re making for Thanksgiving and you have a really large bird. Otherwise it will make a nicely shaped out of bird stuffing casserole. If you don’t have too many people to feed you can halve this recipe (the half pan of leftover corn bread mentioned above) and eat the rest of the cornbread with something else (jelly, I recommend jelly ooh or apple butter also good). Like so many things, it’s flexible and all about proportions.  Then it’s just enough for a side dish for a regular dinner’s worth. On other thing you might be wondering if you’re thinking of Thanksgiving, no you do not have to wait for the cornbread to go stale to use it in stuffing, but yeah, it is slightly better that way. If you’ve been on it and planned ahead (so, not me) then make this the day before with the pies. Otherwise just make the bread and transition it immediately into stuffing for your bird. It will work just fine.

 

Serves:4

Reheats: Well

Freezes: In bread form

Kid Friendly Tasks: Stealing a snack from the freshly made corn bread (also a cook friendly task this one…)

Ingredients

Cornbread

  • 1c Cornmeal
  •  1c Flour
  •  1/3 c Brown Sugar
  •  1 tbsp Baking Powder
  •  1c Milk
  •  Dash Salt
  •  1/3 c melted butter
  •  1 Egg

Stuffing

  • ¼ c butter
  •  ½ c chicken broth
  •  ½ tsp ground sage
  •  ½ c onion, minced
  •  ½ c celery, minced
  •  Salt and Pepper to taste

Directions

  1. Preheat oven to 400 degrees. Put ½ tbsp of butter into an 8×8 pan and put the pan in the oven to melt the butter (don’t let it burn!).
  2. Mix cornmeal, flour, brown sugar, baking powder and salt in one bowl. Mix egg, butter and milk in another. Combine and pour into your 8×8 pan. Bake 20 mins.
  3. While the cornbread is cooling, put butter, onions and celery in a pot and cook over low heat until the onions are translucent. Add the sage and cook one minute more. Add the chicken broth, taste for salt and pepper (you will probably need some depending on the saltiness of your broth) and remove from heat.
  4. Rip the cornbread into coarse chunks and pour broth/butter mixture over the cornbread. Stir to combine well and then pat into a baking dish. Bake at 375 for about 40 mins, covered if you like your stuffing soft and uncovered for the last ten minutes if you like your cornbread slightly crunchier around the edges.

Enjoy!

Cornbread Stuffing

Cornbread Stuffing

 

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