Description
Discover the best cornbread stuffing recipe for your next holiday feast. Learn how to make this delicious side dish with step-by-step instructions.
Ingredients
- 1 cup yellow cornmeal (240g)
- 1/2 cup all-purpose flour or whole wheat flour (60g)
- 3/4 teaspoon (4 ml) salt
- 1 tablespoon (15 ml) baking powder
- 1/2 teaspoon (3 ml) baking soda
- 2 eggs
- 1 cup plain low-fat yogurt or buttermilk (240ml)
- 1/2 cup milk (120ml)
- 1 tablespoon (15 ml) mild honey
- 2 to 3 tablespoons (38 ml) vegetable oil
- 2 tablespoons (30 ml) vegetable oil, or 1 tablespoon (15 ml) each vegetable oil and unsalted butter
- 1 large onion, finely chopped
- Salt to taste
- 4 stalks celery, cut in small dice
- 4 garlic cloves, minced
- 2 teaspoons (10 ml) rubbed sage, or 2 tablespoons (30 ml) chopped fresh sage
- 1 tablespoon (15 ml) fresh thyme leaves or 1 1/2 teaspoons (8 ml) dried thyme
- 1/2 cup (120 ml) finely chopped flat-leaf parsley
- Freshly ground pepper
- A double batch of cornbread (see above), crumbled you can do this in a food processor fitted with the steel blade
- 1/2 cup milk, or as necessary, for moistening (120ml)
- 4 tablespoons (60 ml) unsalted butter if baking separately
Instructions
- Warm the oven to 400°F and place a 9-inch cast iron skillet, a heavy 2-quart baking dish, or a heavy 9-inch square baking pan inside to heat while you prepare the mixture.
- In a bowl, combine the cornmeal and sift the flour, salt, baking powder, and baking soda into it. Use a spoon or whisk to blend these dry ingredients together.
- In a separate bowl, whisk the eggs, yogurt (or buttermilk), milk, and honey until well combined. Gradually mix the cornmeal blend into the wet ingredients, taking care not to overmix the batter.
- Take the pan from the oven and add butter, swirling it around until it melts but doesn’t brown excessively. Quickly mix this melted butter into the batter. Use any remaining butter to grease the sides of the pan.
- Pour the batter swiftly into the hot pan and bake for 35 to 40 minutes, until it’s golden on top and a toothpick inserted in the center comes out clean. The edges will be quite browned. Let it cool in the pan or serve warm.
- In a large, heavy, nonstick skillet, heat the oil (or oil and butter) over medium heat and add the chopped onion. Stir frequently for about three minutes until it starts to soften, then add 1/2 teaspoon of salt and the diced celery. Continue cooking until the onion is tender. Add the minced garlic, stirring for 30 seconds to a minute until fragrant, then transfer everything to a large bowl.
- Mix in the remaining ingredients thoroughly. Adjust the salt to taste and add milk to achieve the desired moisture level.
- Fill the turkey cavity with the mixture, or place it in a greased or oiled 2-quart baking dish. Dot the top with butter, cover with aluminum foil, and heat in a 325°F oven for 30 minutes.
Notes
- Use low-fat yogurt instead of buttermilk for a lighter cornbread.
- Avoid overmixing the batter for a tender texture.
- Taste the onion and celery mixture before adding salt, adjusting as needed.
