Holiday Stuffing Cornbread
This Southern-style recipe for cornbread makes a nice addition to a holiday table, such as Thanksgiving or Christmas. Made with yellow cornmeal, celery, and bell pepper, it's a new take on an old classic. And remember, just because it says "holiday" in the recipe title doesn't mean you can't eat Holiday Stuffing Cornbread on a non-holiday. We won't tell.
Serves8
Ingredients
- 1 1/2 cup all-purpose flour
- 4 tablespoons baking powder
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 teaspoons ground sage
- 1 teaspoon thyme
- 1 1/2 cup yellow cornmeal
- 1 medium onion, chopped
- 4 ribs celery, chopped
- 1/4 cup red bell pepper, finely diced
- 3 eggs
- 1 1/2 cup milk
- 5 tablespoons butter, melted
Instructions
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Preheat oven to 400 degrees F. Grease a 9 or 10-inch ovenproof skillet or a 9-inch round cake pan.
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In a large bowl, mix the flour, baking powder, sugar, and salt. Add the sage, thyme and cornmeal. Mix well.
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Add the onion, celery and bell pepper. Set aside.
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In a small bowl, beat the eggs. Beat in the milk. Add to the flour/vegetable mixture. Add the melted butter.
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Stir only until the dry ingredients are wet.
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Turn into prepared pan. Bake 35 to 40 minutes or until center is set and top is golden brown.
