Check out this cornbread stuffing recipe for Thanksgiving.
Thanksgiving comes with its fair share of staple foods. From turkey to cranberry sauce to mashed potatoes, there are certain foods you expect to eat on Thanksgiving. Along with the turkey comes the stuffing. Change up your traditional stuffing this year with this cornbread stuffing recipe. Check out what you need to get started.
½ cup all-purpose flour
1 cup yellow cornmeal
½ teaspoon baking soda
¾ teaspoon salt
1 tablespoon baking powder
½ cup milk
1 cup buttermilk
1 tablespoon mild honey
2 to 3 tablespoons unsalted butter (to taste)
4 stalks celery, cut into small pieces
1 large onion, finely chopped
Salt to taste
Freshly ground pepper
4 garlic cloves, minced
½ cup milk
2 tablespoons extra virgin olive oil, or 1 tablespoon each olive oil and unsalted butter (4 extra tablespoons if baking extra)
Start by making the cornbread. Preheat the oven to 400 degrees and prepare two baking pans. In a large bowl, combine the dry ingredients. In a separate, smaller bowl, combine the eggs, buttermilk, and honey, until smooth. Then add the wet ingredients to the dry ingredients and stir until a batter is formed. Put them in the baking pans and bake for about 40 minutes.
Let the bread cool, and start on the stuffing. Cook the onion in a skillet with the butter. Next, add in the salt, garlic, and the celery. Break up the cornbread into pieces, and add them to a large bowl. Pour the contents of the skillet over the cornbread, and mix with the milk and any other remaining ingredients. Transfer the stuffing to a baking dish, cover and bake at 325 degrees for about a half hour.
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