Cornbread Stuffing As Made By Tia Mowry & Cory Hardrict

From the creator

Here is what you'll need! Cornbread Stuffing Serves 10 INGREDIENTS Tia’s Cornbread ¼ cup unsalted butter, melted 1 cup yellow cornmeal 1 tablespoon baking powder 1 tablespoon sugar ½ teaspoon kosher salt 1 cup buttermilk ½ cup corn kernels ¼ cup honey 2 large eggs -OR- 1 box cornbread mix, prepared according to box instructions, cut into cubes Cornbread Stuffing 4 cups cubed white bread (we used an Italian loaf) 4 tablespoons unsalted butter 1 onion, diced 2 cloves garlic, minced 3 stalks celery, diced ½ head fennel, diced Salt, to taste 2 green apples, peeled & diced ½ teaspoon ground nutmeg 1 pound italian sausage, casing removed ¼ cup parsley, minced 2 tablespoons sage 3 cups chicken broth (or stock) PREPARATION Tia’s Cornbread 1. At least one day before serving the stuffing, make the cornbread. 2. Preheat the oven to 400 degrees F. Generously grease a 9-inch baking pan with 1 tablespoon of butter. 3. In a small bowl, mix the cornmeal, flour, baking powder, sugar and salt. In another bowl, whisk together the melted butter, buttermilk, corn, honey and eggs. Using a rubber spatula, add the wet ingredients to the dry and mix just until combined. Do not overmix. 4. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool for at least 1 hour, then cut into 1-inch cubes for the stuffing. For the Stuffing 1. Spread 4 cups of white bread cubes and 4 cups of the cornbread cubes in a single laye

Published 2016-11-11 · Watch on YouTube ↗
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