Hearty Cornbread Stuffing

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Ingredients

  • • ¾ cup of cornmeal
  • • 1 ¼ cups of all purpose flour
  • • 3 teaspoons of baking powder
  • • 1 teaspoon of salt
  • • ¼ cup of melted butter
  • • ¼ cup of honey
  • • 1 egg
  • • 1 cup of milk
  • • 2 tablespoons of olive oil
  • • ½ cup of diced yellow onion
  • • 2 stalks of celery, diced
  • • 1 28-oz can of Muir Glen Organic Whole Peeled Tomatoes, San Marzano Style
  • • ½ pound of thick cut bacon, diced and cooked
  • • ¼ cup of pickled jalapeño slices
  • • ¼ cup of chicken stock
  • • 2 tablespoons of melted butter
  • • Salt and pepper, to taste

Directions

Prep Time: 30 Min

Total Time: 1 Hr

  1. Prepare the cornbread by preheating the oven to 400 ºF.
  2. Mix together the cornmeal, flour, salt, and baking powder. Then, add the milk, ¼ cup of melted butter, honey, and egg. Mix until just combined.
  3. Pour the batter into a parchment-lined and greased 8x8-inch baking pan.
  4. Bake for 20 minutes. Let the cornbread cool, and then cut into 1-inch cubes.
  5. Return the cubes to the 400 ºF oven and bake for 10 minutes until lightly toasted.
  6. In a large pan, heat the olive oil on medium heat. Add the onion and cook until lightly browned and fragrant, about 5 minutes.
  7. Add the celery and jalapeños, and sauté for 2 minutes or until softened.
  8. Drain and roughly chop the tomatoes and add them to the pan.
  9. Add the cornbread cubes to the pan and lightly coat with chicken stock.
  10. Sauté for 5 minutes. Empty the contents of the pan into an oven-safe casserole dish, along with the cooked bacon.
  11. Drizzle the stuffing with the 2 tablespoons of melted butter.
  12. Bake at 400 ºF for 10 minutes and serve.

RECIPE NOTE

Be the envy of the party with this home-made cornbread stuffing. For more traditional fall flavors, substitute the jalapeños with dried or fresh cranberries.

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