Tag Archives: stuffing


Buttermilk Cornbread

2 tablespoons vegetable oil

2 cups yellow cornmeal

2 tablespoons all-purpose flour

3 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons sugar (or to taste)

2 cups buttermilk

2 large eggs

1. Preheat oven to 350.

2. Heat oil in sheet pan for 5 minutes.

3. Combine dry ingredients in a medium bowl, make a well in the center of the mixture.

4. Stir together buttermilk and egg, add to dry ingredients, stirring until moistened (don’t over mix! a few lumps are a-okay)

5. Pour onto hot pan.

6. Bake for…. hmm… as long as you feel like.  I don’t do bake times because the ovens I use generally don’t match up to other oven’s cooking times.  I cooked mine for probably 15 minutes.

If this was “normal” cornbread, it would be a hell of a lot sweeter (at least that’s what I like), and It would be in a deeper, smaller pan for big ole chunks.  But I want fairly dry cubes for the stuffing.

mmm it smells like cornbread.

It would make more sense to let the cornbread stale a bit overnight, but ehhhh I don’t quite plan ahead. I had the kitchen today before mom snags it tomorrow, so it made the most sense to do it all today.

Here comes the fun part.

Sausage Apple Cranberry Cornbread Stuffing

1. Toast cornbread: Toss cornbread chunks onto a baking sheet, and toast in a 250 degree oven for about 30 minutes.  I also toasted up some wheat slices we had.

2. Prepare base:

2 tablespoons butter/olive oil/ fat of choice

1 small onion, chopped

2 cloves garlic, minced

3 stalks celery, chopped

Combine ingredients and saute until veggies are soft.

Add chopped apple (I used a golden delish) and fresh herbs (I used rosemary, time and sage)

And as usual, these quantities can be tweaked to taste

3. Prepare Sausage:

Pop it out of its casing (I’m sorry, that sounds so gross), or don’t (I didn’t), and cook it through in a saute pan.

4. Combine Ingredients:

Dump onion mixture into a large bowl, then mix in sausage, and add a little salt and pepper and add the toasted bread chunks.

5. Add Stock: Add enough chicken stock to soak the cornbread.

6. Store and Bake: Scoop up your lovely-smelling-goodness into a pan and cover and refrigerate until Turkey day (I can do this since it’s tomorrow, but if you do it much more ahead of time I’m sure freezing is okay too)

Then bake that puppy up at 350 until hot and browned on top (very technical terms here)

7. Eat and Pray: Stuff the stuffing in your face and pray your family members don’t ostracize you.

Recipe adapted from: Sausage Cranberry Apple Cornbread Dressing


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