Prep 15 mins
Cook 1 hr 30 mins
A twist on traditional cornbread stuffing from the pages of Texas Monthly. I haven't tried this, but it looks very interesting.
- 1 cup buttermilk
- 1 egg, beaten
- 6 tablespoons sugar
- 1 1⁄2-2 tablespoons kosher salt
- 1⁄2 cup butter, softened
- 2 cups fresh corn kernels (frozen is fine)
- 1⁄4 cup jalapeno, seeded and diced (2 large jalapenos)
- 2 1⁄4 cups cornmeal
- 1 teaspoon baking powder
- 1⁄4 cup flour
Additional ingredients to make the dressing
- 2 cups red onions, peeled and chopped
- 4 garlic cloves, minced
- 1⁄4 cup butter
- 2 cups crumbled blue cheese (about a pound)
- 2 eggs, beaten
- 1⁄2 cup chicken stock
- black pepper, freshly ground (to taste)
- Preheat the oven to 350F and grease an 8" square baking pan.
- In a mixing bowl combine the first seven ingredients and set aside.
- Sift together the cornmeal, baking powder, and flour.
- Whisk the dry ingredients into the buttermilk mixture.
- Pour into greased baking dish and bake for 30 to 40 minutes or until a knife inserted in the center comes out clean.
- While the cornbread is baking, sautè the onion and garlic in butter in a large skillet until translucent.
- Transfer to a mixing bowl and add the remaining ingredients except the stock and pepper.
- Combine, then slowly add stock, mixing until well incorporated.
- Add pepper to taste.
- Bake in a covered casserole dish for 45 minutes to 1 hour.