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– Homemade Cornbread Stuffing Homemade Cornbread Stuffing Equipment Skillet or large sauté pan large casserole dish Ingredients Cornbread 1 cup cornmeal 1 cup all-purpose flour ⅔ cup granulated sugar 1 tablespoon baking powder ½ teaspoon salt 1 cup milk 2 large eggs ½ cup 1 stick unsalted butter, softened Stuffing 1 bag 12 oz dry stuffing cubes ½ cup 1 stick unsalted butter 1 cup onion chopped 1 cup 3-4 stalks celery, chopped 2 large eggs 2 ½ – 3 cups chicken broth 1 tablespoon dried parsley 2 teaspoons dried sage 1 teaspoon dried thyme 1 teaspoon salt ½ teaspoon pepper Instructions Cornbread Preheat oven to 400 degrees F Coat a square 8×8 baking pan with cooking spray In a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt Add milk, eggs and butter Beat until smooth Pour into prepared pan Bake for 20-30 or until toothpick inserted in the center comes out clean Preparing Cornbread Prepare cornbread 1-2 days ahead Be sure cornbread is dry, if not, cut into 1 inch cubes and spread on baking sheet Preheat oven to 250 degrees F Dry cornbread in oven for 30-45 minutes, toss every 10-12 minutes Stuffing Preheat oven to 350 degrees F Coat 13×9 baking dish with cooking spray In a large skillet, melt butter over medium heat Add chopped onions and celery and cook until soft Remove from heat Add seasonings and mix well Add cornbread and stuffing cubes to very large bowl Add onion mixture and mix well Lightly beat eggs and add to cornbread mixture, mix well Gradually add broth to cornbread mixture and stir with each addition ** see notes Spread stuffing into prepared baking dish Bake for 20-25 minutes or until golden brown Remove from oven and serve immediately Cornbread Notes The amount of cornbread used should be what is in an 8X8″ pan when baked – around 5 -6 cups Use day-old bread
Timeless Strapless Dress
Color:Wine Floral
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believe adventures Princess
