Classic cornbread stuffing, a holiday favorite that goes well with poultry.
2 cups cornmeal, preferably stone-ground
2 cups all-purpose flour
1 tablespoons baking powder
2 teaspoons salt, plus more to taste
1 large egg, lightly beaten
2 cups milk
2 tablespoons vegetable oil, preferably canola
2 cups onions, chopped
2 cups celery, chopped (4 large ribs)
1/4 cup fresh parsley, chopped
2 1/2 cups chicken stock
Freshly ground black pepper to taste
- Preheat the oven to 375°F (190°C). Lightly oil an 8-inch square baking dish or spray with nonstick cooking spray.
- Combine cornmeal, flour, baking powder, and 2 teaspoons salt in large bowl and mix well.
- In a separate bowl, whisk together egg, milk, and 1 1/2 tablespoons of the oil; add to the dry ingredients and stir just until evenly moistened.
- Turn the batter into the prepared baking dish and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan or a rack. Cut into 1-inch cubes. (The cornbread can be prepared ahead and stored in a plastic bag in the freezer for up to 1 month. Thaw before continuing.)
- In a large nonstick skillet, heat the remaining 1/2 tablespoon oil over medium-high heat. Add onions and celery and cook, stirring often, until softened, about 5 minutes. Transfer to a large bowl and add the cubed corn bread and parsley; toss to mix. Slowly add chicken stock, tossing until the corn bread is well moistened. Season with pepper and salt.
Makes 12 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.