See what I did with the name there 😉
I LOVE cornbread. There is something so delicious about the texture and flavor of the slightly-sweet bread, which for all practical purposes is really cake.
While so many people use cake mixes, and cornbread mix for that matter, making your own is super easy AND you can control what ingredients you put in. For example, I was horrified to see that Jiffy brand contains lard. I’ve kept kosher my whole life so I’ve never tried lard but I have had food made with schmaltz (chicken fat). But in reality, the amount of saturated fat in that mix makes me want to run away.
I usually prefer to make non-starchy side dishes for Shabbat (Jewish Sabbath) since we start the meal with challah bread. BUT, I’ve been seeing SO many stuffing recipes so I knew I needed to make some. I added a whole bunch of veggies so the dish is a nice combination of starchy-vegetable.
I actually found this recipe as I was searching for recipes for clients at the food pantry where I’m an intern. As I’m writing this post, I’m realizing that I only have FIVE days left before my next rotation! I love the pantry and I’m sad to be leaving. Check them out @ http://www.oprffoodpantry.org . This place is amazing! (I will need to talk more about this another time!)
Anyways, here is the recipe. I hope you make it and enjoy! You can definitely use cornbread mix or prepared cornbread, but I’m including a super EASY recipe so you can make it yourself.
Vegetable-Stuffed Cornbread Dressing
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
8-10 oz white mushrooms, sliced
Salt to taste
4 stalks celery, diced small
4 garlic cloves, minced
2 teaspoons rubbed (dried sage), or 2 tablespoons chopped fresh sage
1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme
½ cup finely chopped flat-leaf parsley or 2 tablespoons dried parsley
Ground black pepper
1/3 cup dried cranberries (Craisins)
1 batch of cornbread (1 9-inch pan), crumbled (recipe below)
1 cup low-sodium vegetable broth, or more as needed
2 tablespoons unsalted butter/canola oil/trans-fat free margarine
- Heat the olive oil over medium heat in a large nonstick skillet, and add the onion and mushrooms.
- Cook, stirring often, until mushrooms release some water, about 5 to 7 minutes, and add 1/2 teaspoon salt and the celery.
- Cook together for another few minutes, until the onion is soft and mushrooms are reduced in size. Add the garlic, and stir together for 30 seconds to a minute, until fragrant.
- Transfer to a large bowl, and add the herbs and dried cranberries. Combine well. Taste and adjust salt. Add 1 cup broth and more if needed.
- Transfer to a buttered or oiled 2-quart baking dish. Dot with butter. Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes.
1 cup yellow cornmeal
½ cup whole wheat flour (I used Trader Joe’s white whole wheat)
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk (I made my own with scant 1 cup soy milk with lemon juice added to equal one cup)
½ cup low-fat milk or soy milk
1 tablespoon honey, or more if you prefer sweeter cornbread
Cooking spray, oil or butter for greasing the pan
- Preheat the oven to 400 degrees.
- Place the cornmeal in a bowl, and add the flour, salt, baking powder and baking soda. Stir the mixture with a spoon or whisk.
- In a separate bowl, beat together the eggs, yogurt (or buttermilk), milk and honey. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
- Grease a 9 inch pan with cooking spray, oil or butter.
- Pour the batter in the pan and place in the oven.
- Bake 25-35 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan, or serve warm.
Recipe adapted from: https://cooking.nytimes.com/recipes/1014334-savory-cornbread-stuffing
Hope ya’ll had a fabulous weekend!