request: recipe for cornbread stuffing
I use a mix for the cornbread because I like it pretty sweet. Then I saute chopped onion and celery in lots of butter, add plumped dried cherries and cranberries, toasted pecans, cornbread in crumble and bigger pieces, salt and pepper and fresh sage, binding it all together with enough chicken stock to make it moist but not wet. Proportions are up to you but that's the basics for me.
I agree with drying the cornbread. I always make it a day or night before and let it sit out on the counter, then crumble in a large bowl. I also add some dried out white bread (about 1/6 of total cornbread, which is 2-3 pieces of white sandwich bread). I saute the veggies (mix of celery, onion, green onion, maybe some garlic and/or shallots and/or leeks) in half and half butter and oil until wilted. Then I mix with breads and season the daylights out of it and then add lots of good stock so it's goupy, then cover and refrigerate for at least a 4-6 hours or overnight again, if you have time. I sometimes add chopped giblets to the veg mix, and even chopped hard boiled eggs sometimes, which are holdovers from my grandmother but sometimes get mixed reviews from others.
When I lived in the US, I always used Jiffy cornbread mix because we also like it sweet, but it's not available here and I've gone away from using any prepared foods/mixes during recent years, so I just use a good Southern cornbread recipe that includes rough ground cornmeal and flour with a bit of sugar.
This is the recipe I grew up with, from my very southern grandmother. My favorite stuffing, although you definitely need to let it cook for awhile. It's actually copied directly from an email from mom. Although, this is technically dressing, as I don't stuff the bird with it.
2 c. corn meal
1 c. flour
1/4 c. sugar
4 t. baking powder
1/2 t. salt
1 c. milk
1/4 c. vegetable oil
Corn Bread broken up into small pieces
4 slices trimmed white toast, broken up
large onion, chopped
2 c. celery chopped
2 t. parsley, chopped
Salt and pepper to taste
2 t. bacon grease
3-4 c, hot chicken broth
3 eggs, beaten
For corn bread, mix all ingredients in a bowl and beat. Put into a greased 9" - square pan and bake at 425 degrees for about 20 minutes.
For dressing, saute celery and onions in bacon grease until transparent -- about 10 minutes. Add cornbread, bread, parsley, salt and pepper and broth until mixture is moist. Turn off fire, cover and place on back of stove for 3-5 hours. Mix in eggs and put in a casserole, baking 45 minutes at 350 degrees. Serves 8-10
I make cornbread and then cube it and toast it in the oven. Then I add sautéed veggies, the usual onion, celery, one bunch of scallions and poultry seasoning with others that change up each year. Then I add cooked sausage. Mix well and moisten lightly with chicken stock. Do not make mush! Then I bake it in the oven at 350.