• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Cornbread Stuffing

    For a vegetarian option, use vegetable instead of chicken broth. The recipe makes about 8 cups stuffing.


    Ingredients
    2
    cups
    cornbread - all-purpose flour
    1/2
    cup
    yellow cornmeal
    1/2
    cup
    sugar
    2
    teaspoons
    baking powder
    2
    teaspoons
    salt
    2
    eggs
    1 1/3
    cups
    milk
    2/3
    cup
    melted butter
    2
    tablespoons
    stuffing - olive oil
    1
    onion, chopped
    1
    leek, thinly sliced
    4
    stalks
    celery, chopped
    3
    jalapeño chiles, seeded and minced
    3
    cloves
    garlic, minced
    1
    cup
    chopped pecans
    1
    cup
    chicken broth
    1
    cup
    minced parsley
    Directions
    Make the cornbread: Preheat the oven to 400°F. Butter two loaf pans.
    In a bowl, combine flour, cornmeal, sugar, baking powder, and salt. Stir. In small bowl, whisk together eggs and milk, add to ingredients. Pour in melted butter. Stir until blended.
    Divide batter between loaf pans and bake loaves for 25 minutes, or until pick or knife placed in the center comes out clean. Transfer to rack for 5 minutes. Flip out of pans and cool before cutting.
    Make the stuffing: In a large skillet, heat oil over medium-high heat. Add onion, leek, celery, and jalapeños. Cook onions half browned. Add garlic, cook, 30 seconds. Add pecans and cubed cornbread. Stir. Add broth and parsley. Cook, 2 minutes.
    Allow cooling before stuffing turkey. Mixture may bake in covered dish for 25 minutes.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Side Dish

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