Cornbread Stuffing
Cooking is one of my simple pleasures. Growing up in East Texas I had alot of good food. One of my favorite dishes is cornbread stuffing. As I was sharing the recipe with a friend the other day, I thought, hey you might like it as well.
First you have to make a batch of cornbread. There are alot of instant packs out there so you just add water and done, but if you want to make it from scratch, here is the recipe (I dont really think there is an advantage to it other than it is good to know how to make it without a premade mix!)
Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
Once the cornbread is made then you can make the stuffing.
Cornbread Stuffing:
1 Pan of Cornbread
6 tablespoons butter
1 cups celery, chopped
1 large onion, chopped
5 cups chicken broth
1 teaspoon salt
Freshly ground black pepper
2 teaspoon sage (I think this is the key!)
1 tablespoon of dried herbs (I use the Italian Seasoning Mix
(feel free to variate the ingrediants to how you like, I have changed things to try various things, but like it this way (maybe with a bit more onion, I love onion!) the best.
Crumble the cornbread into a large mixing bowl.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 minutes. Empty skilllet contents into mixing bowl.
Add sage, herbs, salt, pepper and chicken broth. Mix well. Consistency should be wet and not too thick, like muffin batter. Grease the sides and bottom of baking pan. Pour contents into baking pan. Cover top of pan with aluminum foil. Bake mixture at 350 for approximately 40 minutes. Remove foil and bake 20 more minutes (less if you like it moister).
Dish it up and enjoy.
My grandmother always use to place a chicken breast on top of the mixture before baking, so that when it was done, that was the meal. You can always bake a chicken, or turkey to serve with it.
