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American · Side
Cornbread Stuffing
Muffin-sized cornbreads baked, cooled and crumbled into soft sauteed onion, celery, sage and thyme. Tender, buttery and herby, ready to eat or to stuff a bird.
- YieldAbout 2½ cups, serves 4
- Hands-on35 min
- Total1 h 5 min
- Difficulty
Ingredients
- 30 gall-purpose flour, about ¼ cup
- 1½ tspbaking powder
- ¼ tspbaking soda
- ⅓ tspfine sea salt, plus more to taste
- 70 gyellow cornmeal, about ½ cup
- 1egg
- 125 gplain yogurt, about ½ cup
- 1½ tsphoney
- 120 mlmilk, divided
- 1½ tbspunsalted butter, melted, plus 1 tbsp for the skillet
- ¼red onion, diced
- 1 stalkcelery, diced
- 1 clovegarlic, minced
- 1 tspfresh sage, chopped
- 1 tspfresh thyme, chopped
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