Cornbread Stuffing Sage
by Lishka DeVoss

The cornbread can be made several days ahead.

YIELD 6 cups or so

INGREDIENTS FOR CORNBREAD

3 tbsp unsalted butter

SMALL BOWL (whisk together in this order):
1 tbsp mild honey
2 large eggs
1 cup plain yoghurt
1/2 cup milk
(or 1.5 cup buttermilk if no yoghurt and milk)

LARGE BOWL (whisk together):
1 cup yellow cornmeal
1/2 cup all purpose flour
1 tbsp baking powder
1/2 tsp baking soda
3/4 tsp salt

PREPARATION FOR CORNBREAD

1. Turn oven to 400 degrees and place a 9-inch cast iron skillet (or 10-inch gratin) in the oven to get hot while preparing batter.
2. Mix SMALL BOWL into LARGE BOWL — mix until just combined.
3. Remove pan from the oven; add butter to pan. Swirl butter so it melts quickly — before it gets too brown, quickly scrape the batter into the pan and give a quick stir.
4. Bake about 30 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow to cool before crumbling.

INGREDIENTS FOR STUFFING

INDIVIDUALLY (ready to use):
cornbread, crumbled
2 tbsp extra virgin olive oil (or, 1 tbsp olive oil + 1 tbsp unsalted butter)
1 large onion, finely chopped
1/2 tsp salt (or, to taste)
4 stalks celery, cut in small dice
4 garlic cloves, minced
3 tbsp unsalted butter (dot on top before baking)

BOWL:
2 tbsp chopped fresh sage (or, 2 tsp rubbed dried sage)
1 tbsp fresh thyme leaves (or, 1.5 tsp dried thyme)
1/2 cup parsley, finely chopped
Freshly ground pepper
1/2 cup milk, or as necessary, for moistening

PREPARATION FOR STUFFING

1. Heat oven to 325 degrees. In a large skillet, heat oil over medium heat. Add onion and cook, stirring often, until starting to soften (about 3 minutes).
2. Add salt and celery and continue cooking and stirring often until both are tender.
3. Add garlic, stir until fragrant (about 1 minute). Transfer to a large bowl and add BOWL. Combine well. Taste and adjust salt. Moisten as desired with milk.
4. Transfer to a buttered (or oiled) 2-quart baking dish. Dot top with butter. Cover and bake for 30 minutes.

Updated 2021-11-27

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