Cornbread Stuffing RecipeOrigin: America Period: Traditional |
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This is the recipe for a spicy 'Southern Style' cornbread stuffing. Omit the chillies for a milder flavour. Ingredients
400g yellow cornmeal 
Cornbread Stuffing Preparation:Method:To Prepare corn bread: Preheat oven to 350 degrees. Grease 13x9 metal baking pan or deep 12 inch skillet with oven safe handle. In large bowl, mix the cornmeal, baking powder, baking soda, and salt together with a spoon. Stir-in the buttermilk and all the remaining ingredients except the chicken broth and mix until thoroughly blended. Pour batter into a well-greased baking pan (about 33cm x 22cm). Place in an oven pre-heated to 170°C and bake for about 60 to 65 minutes, or until top is browned and a toothpick inserted in centre comes out clean. Cool corn bread in the pan on a wire (if covered it will keep for up to 2 days). You are now ready to make the stuffing. Crumble the corn bread into a large bowl. Drizzle with chicken broth and toss to mix well. You can use this mix to directly stuff a bird or you can use it in any recipe that calls for a cornbread stuffing mix. |
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