Basic Cornbread Recipe : (Make Ahead)
1 cup cornmeal
1/2 cups flour
3/4 cup buttermilk
2 Tbsp. vegetable oil
Preheat the oven to 350F.
Combine all ingredients and mix well. Pour batter into a greased 8X8 baking pan and bake for 20-25 minutes. When done, let cool.
8 Tbsp. butter or margarine
2 cups celery, finely chopped
1 large onion, finely chopped
6-7 cups stock (vegetable or chicken)
4 eggs, slightly beaten
1 Tbsp. Sage or poultry seasoning
Salt & pepper, to taste
To Make the Stuffing:
In a bowl, cut the cornbread into 1 inch cubes. Pour the stock over the cornbread.
Melt the butter in a skillet and saute celery and onions until transparent (5 – 10 minutes). Add to the cornbread mixture.
Add the eggs, sage and poultry seasoning, mix well.
Pour into a greased pan and bake for approximately 45 minutes.