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Nov. 13, 2019 | Wednesday
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Cooking with Collin: Thanksgiving Cornbread Stuffing
Cornbread Stuffing Recipe. (Supplied)

Collin Goodine

Special to The Lake Report

For me, stuffing is the main attraction of any holiday meal that includes the traditional turkey. There are so many different family variations and different ways to enhance, change and manipulate the flavours of stuffing that I am always excited about it.

This Cornbread Stuffing recipe was a way for me to combine my love of the traditional stuffing that grandma made and my passion for southern foods and flavours. The end result is a sweet, salty and spicy stuffing that is delightful and addictive. 

I hope you enjoy it as much as I do.  Here is a two-step recipe.

Cornbread for Thanksgiving Stuffing

Ingredients:

1/2 cup corn flour

1/2 all-purpose flour

1 cup corn meal

1/2 tsp baking soda

Pinch sea salt

1/2 cup sugar

2 eggs

1 cup buttermilk

1 tbsp maple syrup

1/2 cup unsalted butter, melted

Jalapeno, optional to taste

Cheddar, optional to taste

Directions:

Mix all the dry ingredients together in a large bowl.

Mix eggs, buttermilk, maple syrup and melted butter in another bowl.

Pour the wet over the dry and mix with a wire whisk until homogenized.

Pour the mixture into a oven-proof casserole dish large enough to hold the ingredients.

Bake in conventional oven at 325F for 25 minutes or until a wooden toothpick will go into and slid out clean.

Note that cooking times may vary depending on the depth of the casserole dish.

Remove from the oven and cool.

 

Once you have prepared the Cornbread, you are ready to tackle the stuffing.

Ingredients:

2 lb cornbread (or as much or as little as you like)

1 large carrot

2 stalks celery

1 small onion

1/2 lb double smoked bacon

2 tbsp parsley

1 tbsp sage

1/4 cup butter

Olive oil

1 tsp pureed garlic

2 oz n'duja

1 cup turkey or chicken stock

Salt and pepper to taste

Directions:

Start by setting up your prep (mise en place). Dice the cornbread into cubes a little bit bigger than a dice.

Small dice the carrots, celery and onion. Keep separate.

Chop the bacon.

Chop the parsley and sage. Combine together.

Now you’re ready to cook. In a thick-bottomed pot on high heat, warm the butter and a dribble of olive oil.

Add the onion and sweat for 2 minutes. Add the garlic, celery, carrots and bacon. Sautee until the vegetables start to break down and onions are starting to caramelize.

Add the n'duja. Add the stock to deglaze the pan a bit. Once the stock is simmering, add the cornbread and stir gently so the cornbread is coated by the stock, but does not break up too much. Cook for 3-5 minutes, stirring occasionally.

Add the herbs.

Place into an oven-safe container and warm in oven until needed.

Garnish with candied pecans if you like. And enjoy.

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