("Cornbread No Chaser") and has been only just slightly tweaked. I lowered the required heat, muckied about with the ingredients and order of operations.What better way to stuff a bird than to use a somewhat, but not really traditionally bread for stuffing? For this year's Straggler's Thanksgiving hosted by my more adventurous cooking sibling, we used cornbread as the bread base for stuffing the bird. Here is the recipe for it the cornbread. I suppose it could be eaten as is.
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| Crumbled bits of cornbread for turkey stuffing |
1 1/2 c. cornmeal, medium grind (stoneground)
1 1/4 c. whole organic milk, heated to a simmer
1 c. unbleached wheat flour
1 tbsp baking powder
1 tsp coarse salt (because it was what was on hand at the time)
1/2 c. extra virgin olive oil
2 large eggs
1/4 c. fresh or frozen cooked corn kernels, thawed and drained (optional)
1 tbsp unsalted butter
One 10" cast iron skillet
Directions
Preheat oven to 400 degrees F and leave skillet in oven while mixing the cornbread.
1. In a small saucepan, heat milk until almost boiling. Remove from heat and stir in cornmeal. It's not all that important to let it sit in the milk for Alton's recommended 15 minutes since the cornbread isn't the final product output.
2. In a large bowl, combine flour, salt, and baking powder.
3. In a smaller bowl, beat together oil and eggs.
4. Add the smaller bowl to the larger bowl and add the cornmeal/milk mixture. Mix until well combined. It won't be smooth nor runny and you'll have to spread it around in the skillet before it bakes.
5. Remove skillet from oven (with oven mitts!) and melt 1 tbsp butter in the skillet.
6. Empty cornmeal mixture into skillet and spread around with a spatula until the surface looks nearly even. Neatness does not count since you'll be crumbling this later after it cools.
7. Bake for 25 minutes, or until top is lightly golden brown.
Try to not eat this before it's made into stuffing or you'll have to make more cornbread. I made two batches of this for a 15# turkey.
