Cornbread Stuffing Recipe
Ingredients
| Cornmeal | 1 Cup (16 tbs) (FOR THE CORNBREAD:) | |
| All-purpose flour - 1/2 cup | ||
| Sugar | 1 Tablespoon (FOR THE CORNBREAD:) | |
| Baking powder | 1 Tablespoon (FOR THE CORNBREAD:) | |
| Baking soda | 1/2 Teaspoon (FOR THE CORNBREAD:) | |
| Buttermilk | 1 Cup (16 tbs) (FOR THE CORNBREAD:) | |
| Eggs - 2 large, lightly beaten | ||
| Canola oil | 1 Tablespoon (FOR THE CORNBREAD:) | |
| Cream-style corn - One 8 1/2-ounce can | ||
| Dried sage | 1 Teaspoon (FOR THE CORNBREAD:) | |
| Thyme & rosemary | 1 Teaspoon, dried (FOR THE CORNBREAD:) | |
| Nonstick vegetable oil spray | ||
| Onions | 2 Medium, chopped (FOR THE STUFFING:) | |
| Butternut squash | 2 Cup (16 tbs), peeled (FOR THE STUFFING:) | |
| Golden Delicious or Granny Smith apple - 1, peeled, cored, and finely diced | ||
| Olive oil | 2 Tablespoon (FOR THE STUFFING:) | |
| Celery | 1 1/2 Cup (16 tbs), chopped (FOR THE STUFFING:) | |
| Egg - 1 large, lightly beaten | ||
| Apple Juice | 1/2 Cup (16 tbs) (FOR THE STUFFING:) | |
| Chicken broth or canned reduced-sodium broth - 1/4 cup | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Preheat oven hot to 400°F.
MAKING
2) Make the cornbread: In a large mixing bowl sift first five ingredients.
3) In another bowl add buttermilk, eggs, oil, corn, and dried herbs and whisk together.
4) Add buttermilk mixture into the flour mixture and mix thoroughly.
5) In an 8-inch square baking pan spray with nonstick vegetable oil spray.
6) Pour the batter into it and bake the cornbread in oven for 20 minutes.
7) Place the cornbread to a rack and let it cool.
8) When cool, cut into cubes or coarsely crumble it.
9) Transfer it into a mixing bowl.
10) Make the stuffing: In a shallow roasting pan arrange onion, squash, and apple in one layer.
11) Toss with olive oil and roast in preheated oven for 30 minutes.
12) Add celery and roast the vegetables for further 5 minutes.
13) Transfer vegetables into a bowl and mix with cornbread, along with egg, apple juice, chicken broth, salt and pepper and stir gently.
14) Pour the mixture to a casserole dish sprayed with nonstick vegetable oil spray.
15) Cover tightly and bake for 20 minutes at 350°F.
16) Increase heat to 450°E and bake uncovered for 10 more till golden on top.
SERVING
17) Serve hot.
TIPS
To make the dish more hearty, add 1 pound crumbled, cooked, and drained lean turkey or chicken sausage.
1) Preheat oven hot to 400°F.
MAKING
2) Make the cornbread: In a large mixing bowl sift first five ingredients.
3) In another bowl add buttermilk, eggs, oil, corn, and dried herbs and whisk together.
4) Add buttermilk mixture into the flour mixture and mix thoroughly.
5) In an 8-inch square baking pan spray with nonstick vegetable oil spray.
6) Pour the batter into it and bake the cornbread in oven for 20 minutes.
7) Place the cornbread to a rack and let it cool.
8) When cool, cut into cubes or coarsely crumble it.
9) Transfer it into a mixing bowl.
10) Make the stuffing: In a shallow roasting pan arrange onion, squash, and apple in one layer.
11) Toss with olive oil and roast in preheated oven for 30 minutes.
12) Add celery and roast the vegetables for further 5 minutes.
13) Transfer vegetables into a bowl and mix with cornbread, along with egg, apple juice, chicken broth, salt and pepper and stir gently.
14) Pour the mixture to a casserole dish sprayed with nonstick vegetable oil spray.
15) Cover tightly and bake for 20 minutes at 350°F.
16) Increase heat to 450°E and bake uncovered for 10 more till golden on top.
SERVING
17) Serve hot.
TIPS
To make the dish more hearty, add 1 pound crumbled, cooked, and drained lean turkey or chicken sausage.
Chef
