I've talked about my love of cornbread many, many times, but this is my first ever cornbread stuffing. Why? Because all the recipes I came across seemed too rich, too bread-y, just too much. Then Mike put the idea for cornbread stuffing in my head last week, and a couple days later I saw this recipe in Gourmet.
This stuffing is straightforward, incredibly tasty and a lot less heavy (read loaded with butter) than most stuffing recipes of any kind. You absolutely need to make the homemade cornbread, which is a snap. It's also one of the nicest southern-style cornbreads I've tried.
My go-to skillet cornbread uses a combo of stone ground cornmeal and flour for a tender, not too crumbly texture. I had tried all-cornmeal versions, but they were just too quick to fall apart. In this recipe, an extra egg and plenty of buttermilk solves that problem, resulting in an all-cornmeal bread that you could eat on its own with butter.
So, my first cornbread stuffing was hugely successful, although I think it could be the centerpiece of a meal by itself--who needs turkey? Be sure to read the recipe headnote regarding chorizo. I would have just included links to the original recipes, but I liked these so much, I wanted to record them here for easy retrieval! One last tip: the leftovers were great with a fried runny egg.
Adapted from Gourmet magazine, Nov. 08 (original)
The success of the stuffing utterly depends upon the homemade cornbread. Luckily, it’s easy and may be made a day or two ahead. Spanish chorizo is cured and ready to eat, as opposed to Mexican chorizo, which is fresh and must be cooked. Failing to find Spanish chorizo at our supermarket, we used Niman Ranch fully cooked chorizo from the refrigerator case. It’s not authentic to either country, but because it is such a lean, high quality product, it worked wonderfully—probably better than the real thing! If using a product like this, there’s no need to remove the casing.
Skillet cornbread (recipe follows)
1 Tbs. canola oil
5 oz. Spanish chorizo, casing removed and sausage chopped
2 medium onions, coarsely chopped (about 3 cups)
3 celery ribs, coarsely chopped (2 to 2 1/2 cups)
Salt and freshly ground black pepper to taste
2 Tbs. chopped garlic
1 tsp. dried oregano
1 cup reduced-sodium chicken broth
1 large egg
Preheat oven to 350 degrees and coat a 2 to 3-quart shallow baking dish with cooking spray. Cut the cornbread into approximately 1/2-inch pieces and spread them out in a single layer on 2 sheet pans with sides. Bake for about 20 minutes, or bread is dried out, switching positions of the pans and tossing the bread about halfway through. Cool and transfer to a large bowl.
Meanwhile, heat the oil in a large skillet over medium heat. Add chorizo and cook until lightly browned, about 2 minutes. Add onions and celery, season with salt and pepper, and continue cooking until vegetables are tender, about 8 minutes. Add garlic and oregano and cook 2 minutes more. Add to cornbread.
Whisk together broth and egg, then pour over cornbread mixture and toss well. Transfer to baking dish. Coat a piece of foil with nonstick spray and cover baking dish tightly. Bake in upper third of oven for 1 hour. Remove foil and bake until top is golden, about 15 minutes more. Stuffing mixture may be prepared up to 1 day ahead; add broth and egg just before baking.
Adapted from Gourmet magazine (original)
If you don’t have a cast iron skillet, you can still make your own cornbread, but it won’t have the same crispy, browned edges. Just melt the butter in the microwave and bake the bread in a buttered pie plate.
1 1/2 cups stone ground yellow cornmeal, preferably medium-grind
1 tbs. sugar
3/4 tsp. baking soda
1/2 tsp. salt
2 large eggs
1 3/4 cups cups well-shaken buttermilk (do not use powdered)
3 Tbs. unsalted butter
Preheat oven to 425 degrees and heat a 9- or 10-inch cast iron skillet in the oven for 10 minutes.
Whisk together the cornmeal, sugar, baking soda and salt. In a separate bowl whisk the eggs and buttermilk.
Take the hot skillet out of the oven (careful, handle is HOT) and add the butter. Return to the oven until butter melts. It may brown a little, but watch closely so it doesn’t burn. Remove the skillet from the oven, swirl the skillet to coat the sides with butter, and pour the excess butter into the egg mixture. Whisk well.
Add the wet ingredients to the dry ingredients and gently stir them just until combined. Pour into the hot skillet and return to the oven. Bake 20 to 24 minutes, or until light golden brown spots appear on top and a toothpick comes out clean. Cool on a rack, then remove cornbread from skillet.