Hearty Cornbread Stuffing
30 Minutes Prep
1 Minute Total
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.
- 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
- Prepare the cornbread by preheating the oven to 400 ºF.
- 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.
- Pour the batter into a parchment-lined and greased 8x8-inch baking pan.
- Bake for 20 minutes. Let the cornbread cool, and then cut into 1-inch cubes.
- Return the cubes to the 400 ºF oven and bake for 10 minutes until lightly toasted.
- In a large pan, heat the olive oil on medium heat. Add the onion and cook until lightly browned and fragrant, about 5 minutes.
- Add the celery and jalapeños, and sauté for 2 minutes or until softened.
- Drain and roughly chop the tomatoes and add them to the pan.
- Add the cornbread cubes to the pan and lightly coat with chicken stock.
- Sauté for 5 minutes. Empty the contents of the pan into an oven-safe casserole dish, along with the cooked bacon.
- Drizzle the stuffing with the 2 tablespoons of melted butter.
- Bake at 400 ºF for 10 minutes and serve.