- 1 cup all purpose flour
- 3/4 cup cornmeal
- 2 1/2 teaspoons baking powder
- 1/4 teaspoons kosher salt
- 1/4 cup cane sugar or Turbadino sugar
- 1 egg
- 1/4 cup vegetable oil
- 1 cup milk
- 2 tablespoons butter
Pre-heat oven to 400 degrees. Put the butter in a 10-inch cast iron skillet. In large bowl, mix all the dry ingredients very well until blended. Add the egg, milk and vegetable oil. Mix well with a fork until blended into a batter and set aside. This won’t take long, don’t over mix or your bread will be tough. Put the skillet in the hot oven until the butter melts. Take the skillet out of the oven and pour in the batter. Use a rubber spatula to scrape the bowl and get every bit of batter out. Return the skillet to the oven and cook until well browned. You’ll know the bread is finished if the center is firmed, the edges pull away from the skillet a bit and the surface of the bread is golden brown. Remove from the oven and let cool if you’re making stuffing. If not, slice into wedges and serve hot with butter.
Homemade Cornbread Stuffing
- 2 skillets of cornbread
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 ribs of celery, chopped
- 1 red bell pepper, chopped
- fresh Thyme
- Ground Sage
- Turmeric
- Paprika
- Kosher Salt
- Black Pepper
- 1 stick melted butter
- 4 eggs
- chicken broth
Pre-heat oven to 350. In a large bowl, crumble cornbread with a fork. In a large pan, heat olive oil and add onion, celery and red pepper. Saute until translucent, about 5 minutes. Add the sautéed vegetables to the bowl with the cornbread and a fold in until incorporated well. Remove leaves from the sprigs of thyme and add to mixture. Stir to incorporate. I like Thyme, so I added about 6 sprigs. Mix in the Sage, about a teaspoon Add the Turmeric, about a 1/2 teaspoon and a bit of Paprika. The Turmeric and and Paprika add a smoky flavor. Season the mixture with the salt and pepper to taste. Grease a baking pan with the stick of butter. Pour the cornbread mixture into the baking dish. Melt the remaining butter and pour over the cornbread mixture. Beat the eggs and pour into the dish as well. Stir the mixture gently so that the eggs and incorporated. Add some chicken broth, a bit at a time, to moisten the mixture. The stuffing should be moist and sticky, but not wet. Put the stuffing in the oven at bake at 350 degrees for about 40-45. Stuffing will be browned on top and the edges when it’s done.
