Cornbread stuffing is a holiday tradition in Southern states. Whether stuffed in a turkey or baked separately, the mixture of cornbread, seasonings and chicken broth is a moist, tasty accompaniment to poultry. You can make the stuffing ahead and reheat it on the day of the feast. If you don't have an oven, you can bake the cornbread and stuffing in an electric skillet. Serve with gravy. Chill the leftovers, and then slice and fry in butter for a delicious side dish. Add this to my Recipe Box.
Instructions
1. Combine the cornmeal, flour, sugar, baking powder and salt in a bowl. Add the vegetable oil, egg and milk. Stir just to moisten.
2. Line the bottom of the electric skillet with aluminum foil. Leave foil hanging out on either side of the skillet. Spray the aluminum foil with cooking spray. Pour the cornbread batter into the skillet. Place the lid on the skillet. Bake for 45 to 60 minutes at 275 degrees. The cornbread is done when a toothpick inserted in the center comes out clean. Lift out the foil to remove the cornbread from the skillet.
3. Chop the celery and onion. Heat one-half cup of chicken broth in the electric skillet. Add the celery and onion and cook until the vegetables are soft. Add the sage and rosemary and heat for one minute more.
4. Crumble the cornbread and sliced bread in a bowl. Add the cooked vegetables and seasonings, the remaining chicken broth and the pepper. Stir to combine thoroughly. Add more chicken broth if needed.
5. Wipe out the skillet with a paper towel. Line the skillet with more aluminum foil. Add the stuffing mixture. Bake for one hour at 275 degrees. Remove the lid and bake 10 minutes more.
Tags: chicken broth, aluminum foil, electric skillet, skillet with, celery onion