Tuesday, January 27, 2009

Don't be afraid of making Cornbread after the holidays.

Howard Cornbread Stuffing

I think the figs, sage, and Italian parsley bring this recipe together. My aim was to give an American recipe some Mediterranean and Middle Eastern touches.

1 medium egg
3/4 cup veg. broth
1 batch of Cast Iron Cornbread (see recipe above)

1 cup diced onions
1 cup celery
1+ tbsp coriander, cumin, paprika, rosemary, Italian parsley,
1/2 tsp salt
3/4 tsp black pepper
3/4 cup crushed pecans and/or walnuts
3/4 cup dices dried black mission figs
1 can corn or creamed corn (optional, for those of you who really like corn)
1/2 cup diced apple
1+ cups finely shredded Gruyere with some larger chucks for an occasional cheesy bite
1 clove minced garlic
12 leaves sage - don't cut them up.


1. Prepare and bake cast iron cornbread. Let it cool, then cut it into small cubes. This cornbread is so tasty that cutting up like this may feel kind of wrong, so maybe make a second batch that won't be sacrificed.

2. preheat oven to 350. set aside 2 1/2 quart glass baking dish w/ nonstick cooking spry.

3. beat together eggs and broth

4. mix dry goods. stir in egg and broth.

5. Pour into baking dish, bake for 1+ hours at 350 degrees Fahrenheit.


Cast Iron Cornbread (courtesy of James Reddell)

If you like Marie Calendar's Cornbread, then this is not the recipe for you. If you like true southern cornbread, thick, moist and not a bit sweet, then break out your cast iron skillet and put your apron on.

For the Skillet ( I use my dutch oven, too)

3 Tbsp. oil

1 1/2 cup corn meal
1/2 cup flour (try whole wheat flour for a hearty variation)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

1 1/2 cup buttermilk
1/4 cup oil
2 large eggs, beaten

1. Pre-heat oven to 350°F.
2. Pre-heat* 10 inch cast iron skillet in oven with 3 Tbsp. oil.
3. Mix together dry ingredients.

4. Mix together wet ingredients in a separate, large bowl.
5. Pour dry ingredients into wet ingredients, mix well.
6. Check temperature of oil in skillet; make sure it's hot enough (maybe drop a tiny bit of batter to test, if it fries up it's ready).
7. Pour batter into skillet with hot* oil and bake for 30 minutes at 350°F.
8. Serve cornbread in the cast iron skillet. It cuts easily with a butter knife.

* The oil should be hot. It should be thin and may even smoke a little. If the oil isn't hot enough to sizzle vigorously when you pour in the batter, the cornbread will stick to the pan. On the other hand, if the oil starts to smoke, it is nearing its flash point (think FIRE), so be careful!

For more recipes by James Reddell (he's an engineer who knows a thing or two about designing fantastic dishes), visit http://wegottaeat.com/discover/profile/jreddell/page/1

No comments: