1 ¼ cups yellow cornmeal
¾ cup AP flour
2 ½ teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
2 large eggs
3 tablespoons unsalted butter, melted
1 cup milk
1. Preheat oven to 425 degrees F. Brush 8-inch pan with butter or oil and place in the oven for 10 minutes.
2. Stir together cornmeal, flour, baking powder, sugar and salt in a bowl. In a separate bowl, whisk together eggs, melted butter and milk. Add the wet ingredients to the dry and mix until just combined. Don’t overmix. Scrape batter into the hot pan and bake for 15-18 minutes, or until lightly golden brown and baked through. Let cool in pan for 10 minutes. Remove from pan and let sit out overnight if using for stuffing/dressing.
3 tablespoons unsalted butter
½ pound diced chorizo or Italian hot sausage, casings removed
1 large Spanish onion, finely diced
1 large stalk celery, finely diced
1 medium carrot, finely diced
Cornbread, broken into small pieces
2-4 cups homemade chicken stock or low sodium chicken broth
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh sage
3 tablespoons chopped fresh cilantro or flat leaf parsley
Salt and pepper
1. Preheat oven to 375 degrees F.
2. Heat butter in large pan over medium high heat. Add the chorizo and cook until golden brown. Remove with slotted spoon to a plate lined with paper towels. Add the onion, celery and carrots and cook until soft. Add the cornbread and 2 cups of the stock and stir to combine. The mixture should be quite wet, if it appears too dry, begin adding the remaining stock, a half cup at a time. Stir in the sage, thyme and cilantro and season with salt and pepper to taste.
3. Scrape into a large buttered baking pan or large cast iron pan and bake in the oven until firm and the top is golden brown, 20-30 minutes.