Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (160g) yellow cornmeal (stone-ground preferred)
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, beaten
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 1/2 cup (1 stick, 113g) unsalted butter
  • 1 large yellow onion, diced (approx. 1 cup)
  • 2 celery stalks, diced (approx. 1 cup)
  • 1 red bell pepper, diced (approx. 1 cup)
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon ground black pepper
  • 4 cups crumbled cornbread (from the above recipe)
  • 2 cups chicken broth, plus more if needed
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • Salt to taste

Instructions:

  1. Make the Cornbread: Prepare the cornbread batter, bake until golden brown and a toothpick inserted into the center comes out clean. Let cool and crumble.
  2. Sauté the Vegetables: Melt butter in a large skillet over medium heat. Add onion, celery, and bell pepper and sauté until softened.
  3. Add Herbs and Spices: Stir in sage, thyme, rosemary, and pepper. Cook for one minute to release the aroma.
  4. Combine Cornbread and Vegetable Mixture: In a large bowl, combine the crumbled cornbread and sautéed vegetable mixture.
  5. Moisten with Broth: Gradually add the chicken broth, tossing to moisten the cornbread. The mixture should be moist but not soggy.
  6. Add Fresh Herbs: Stir in the fresh parsley and chives.
  7. Season to Taste: Add salt to taste.
  8. Bake the Stuffing: Transfer the mixture to a greased 9x13 inch baking dish. Bake until golden brown and heated through.
  9. Cool Slightly and Serve: Let cool slightly before serving.