Since my first post on this subject was too lengthy, I had to end it with “cooking the chicken and making the chicken stock” for the Cornbread Stuffing. And suspend the recipe for the cornbread and stuffing for another post…
We’ll see how long this post is going to be.
Hopefully not too long. Otherwise, I may have to resort to part three. The Cornbread Stuffing itself.
In in my last blog I talked about the first time I tasted this cornbread stuffing. The kitchen utensils needed. And several steps or processes.
Like I said, this stuffing takes a bit of work. And honestly, I doubt anyone would actually take a chance and the time to try this recipe out. Without tasting it first.
But here I am. Posting it anyway.
If nothing else. The cornbread itself is very easy to make. And I usually make this cornbread whenever I make Bean Gumbo.
This cornbread is great to serve with bean soup, chili, barbecued dishes and more.
Anyhow…
Here’s Process #2: Bake the cornbread.
Preheat oven at 400°F.
Lightly butter a 9”x 13” glass baking pan.
And then prepare the ingredients…
~~~ Dry Ingredients ~~~
Two cups yellow cornmeal.
Two cups self-rising flour.
1/2 cup granulated sugar.
Four teaspoons baking powder and one teaspoon kosher salt.
Combine all the dry ingredients in a large mixing bowl. Whisk them a few times.
~~~ Wet Ingredients ~~~
Four Large eggs.
Beaten well.
Two and one-half (2 1/2) cups milk.
I used one can of coconut milk plus water to make 2 1/2 cups.
1/2 cup oil.
I used safflower oil.
Add milk to the beaten eggs.
Add the oil to the eggs and milk mixture.
Whisk a few times to mix.
Pour the wet ingredients – eggs, milk and oil mixture
over the dry ingredients – yellow cornmeal, self – rising flour, granulated sugar, baking powder, and salt.
Fold the mixture with a whisk until free of big lumps.
Pour cornbread batter onto the lightly greased 9″ x 13″ glass pan.
Bake cornbread in the preheated oven at 400°F for 26 – 28 minutes
or until top crust becomes light golden brown.
Remove the cornbread from the oven and cool.
Crumble the cornbread.
Here’s the recipe:
Cornbread – Dry Ingredients:
2 cups yellow cornmeal
2 cups self – rising flour
½ cup refined sugar
4 tsps. baking powder
1 tsp. salt
Cornbread – Wet Ingredients
4 large eggs – well beaten
2 ½ cups milk (I used coconut milk)
½ cup cooking oil (I used safflower oil)
Lightly butter a 9”x 13” glass baking pan.
Preheat oven at 400°F.
Combine all the dry ingredients in a large mixing bowl. Whisk several times.
In another large mixing bowl, beat eggs. Add milk and cooking oil. Whisk until combined.
Pour the egg, milk, and oil mixture over the combined dry ingredients.
Fold the mixture, using a whisk, until moistened and free of large lumps. Do not over beat. (There will be some small lumps and that’s OK. )
Pour cornbread mixture into the battered glass pan, and bake in a preheated oven at 400°F for 26 – 28 minutes or until crust becomes light golden brown.
Remove from the oven and cool.
Once cooled. Crumble the cornbread.
~~~
Proceed with the next step or process…
Process #3: Making the stuffing.
Please read my next blog post for the next step…
Thanks!
Enjoy and Happy Cooking!
Tess Harris
