INGREDIENTS
Cornbread
| cornmeal |
1 cup
|
| all-purpose flour |
1 cup
|
| baking powder |
2 tsp.
|
| sea salt |
1 tsp.
|
| melted unsalted butter |
1/2 cup
|
| honey |
1/3 cup
|
| 2% milk |
1/2 cup
|
| large eggs |
2
|
Cornbread Stuffing
| unsalted butter + extra for greasing |
4 tbsp.
|
| chopped celery |
1 cup
|
| chopped sweet yellow onion |
1 cup
|
| garlic, minced |
2 cloves
|
| chopped jalapeño |
2 tbsp.
|
| large eggs |
2
|
| chicken stock |
1 cup
|
| salt |
1/2 tsp.
|
| cracked black pepper |
1/4 tsp.
|
| dried thyme |
1/2 tsp.
|
| dried rosemary |
1/2 tsp.
|
| dried sage |
1/4 tsp.
|
| crumbled cornbread |
6 cups
|
| shredded sharp cheddar cheese |
1 1/2 cups
|
DIRECTIONS
Cornbread
- Start by making cornbread: PREHEAT oven to 350-degrees Fahrenheit and LINE an 8×8 baking pan with parchment paper. In a medium mixing bowl, ADD cornmeal, flour, baking powder, and sea salt. WHISK to combine. WHISK butter and honey in a separate large mixing bowl. WHISK in milk and eggs until just combined. Gradually STIR in dry ingredients.
- POUR mixture into the prepared pan and SPREAD evenly. BAKE for 30-35 minutes or until a toothpick inserted in the center comes out clean. COOL cornbread in the pan for 10 minutes. INVERT onto a cooking rack and COOL completely at room temperature. REDUCE oven heat to 200-degrees Fahrenheit.
- SLICE cornbread into large squares and BREAK into bite-sized pieces using hands. PLACE on a parchment paper lined baking sheet. BAKE for 20 minutes to dry cornbread. This will help to prevent soggy stuffing. COOL cornbread at room temperature while preparing other ingredients.
Cornbread Stuffing
- INCREASE oven to 350-degrees Fahrenheit and lightly GREASE a 9×9 glass casserole dish with butter. HEAT butter over medium heat in a large skillet. ADD celery and onions. SAUTÉ 10 minutes or until tender. STIR in garlic and jalapeño and SAUTÉ 1 minute longer. REMOVE from heat and COOL for 5 minutes.
- In a large mixing bowl, WHISK together eggs, chicken stock, and salt, pepper, thyme, rosemary, and sage. STIR in cornbread and sautéed vegetables until evenly moistened. FOLD in shredded cheddar cheese.
- POUR mixture into prepared dish and BAKE for 25-30 minutes, until stuffing is golden brown on top. SERVE.