Name: Cornbread Stuffing
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT2H45M0.000S
Yield: 8 to 10 servings
Ingredients: 1/2 stick (4 tablespoons) melted unsalted butter, plus extra for baking pan; 1 cup yellow cornmeal; 3/4 cup all-purpose flour; 3 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 1 cup milk; 3 tablespoons honey; 1 teaspoon vanilla extract; 2 large eggs; Extra-virgin olive oil, for cooking; 1 large onion, finely diced; 3 ribs celery, finely diced; Kosher salt; 3 cloves garlic, smashed and finely diced; 1 pound fresh chorizo; 10 fresh sage leaves, finely chopped; 3 sprigs fresh rosemary, leaves chopped; 3 to 4 cups chicken stock

Directions

For the cornbread: Preheat the oven to 350 degrees F. Butter an 8-inch cast-iron skillet or an 8-inch square baking pan.
Combine the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl.
Combine the milk, honey, vanilla, eggs and butter in another mixing bowl and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Bake until golden around the edges and a tester inserted in the center comes out clean, 25 to 30 minutes. Let cool before cutting or wrapping in plastic wrap. Allow to sit, wrapped at room temperature, 1 to 2 days.
For the cornbread stuffing: Preheat the oven to 350 degrees F.
Cut the cornbread into 1-inch cubes and place in a large bowl. Set aside.
Coat a large saute pan over medium heat with olive oil, then add the onions and celery. Sprinkle with salt and cook the vegetables until they start to become soft and are very aromatic, 5 to 7 minutes. Add the garlic and cook for 1 to 2 minutes. Stir in the chorizo and cook until it browns, about 7 minutes. Sprinkle in the sage and rosemary and remove from the heat.
Toss the chorizo mixture in the bowl with the cornbread cubes. Add the chicken stock and knead with your hands until the cornbread is very moist and wet. Taste to check for seasoning and season with salt, if needed (it does). Transfer to a 9-by-13-inch ovenproof serving dish.
Roast until the stuffing is hot all the way through and crusty on top, about 30 minutes. Serve.

Cornbread Stuffing

Ingredients

Cornbread:

Cornbread Stuffing:

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages