Cornbread Stuffing (Michael Symon)

Cornbread Stuffing

I baked a loaf of cornbread about two weeks ago and kept half a loaf in the freezer because I wanted to make them into cornbread stuffing.

There are a lot of cornbread stuffing recipes on the net. After surfing through a few, I decided to bake Michael Symon's recipe. It has 51 reviews, all rated as 5 stars. So, I believe it should be good.

Here's the recipe from foodnetwork.com.

Ingredients:

(Serves 2-3)

Note: I've halved the recipe.

2 tablespoons butter
1 cup chopped yellow onions

1 cup chopped celery

1 cup corn kernels
1 cup chopped carrot (original recipe uses red bell pepper)

1 cup green peas
1/2 cup chopped streaky bacon

Salt and black pepper
2 eggs
2 cups chicken stock
1/2 cup full fat plain yogurt (original recipe uses heavy cream)
4 cups cubed and toasted cornbread

1/2 cup Panko (Japanese) breadcrumbs (not in original recipe)

1/2 cup homemade breadcrumbs (not in original recipe)

How to:

1. Preheat oven to 180°C.

2. Melt butter and sweat all vegetables until tender. Add bacon and cook over low heat for 2 more minutes. Season with salt and pepper, to taste. Set aside to slightly cool.

3. Whisk together eggs, stock, and yogurt. Combine all items, including cornbread, in a baking tray. Sprinkle breadcrumbs on top.

4. Cook covered for 30 minutes. Uncover and cook for additional 20 minutes or until crusty.

Tips from Michael Symon:

1. Season the vegetables well.

2. Season the custard (egg-yogurt/cream) mixture well. (In this case, chicken stock is great.)

3. Toast the cornbread before mixing all ingredients.