Cornbread Stuffing: A Comforting Classic

1. Prepare and Bake Cornbread

Preheat your oven to 400 degrees. Place a skillet or baking dish inside to warm up. Whisk together cornmeal, flour, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine eggs, yogurt, milk, and honey. Mix wet ingredients into the dry and stir until just combined. Retrieve the hot skillet or dish from the oven, melt the butter until it sings, and fold it into your batter. Pour the batter into the skillet and bake for 35-40 minutes until golden brown.

2. Sauté Vegetables and Herbs

While the cornbread cools, sauté onion, celery, and garlic until soft and fragrant. Sprinkle in sage, thyme, parsley, and ground black pepper. This aromatic sauté elevates the stuffing.

3. Combine and Bake Stuffing

Crumble the cooled cornbread into a large bowl, mixing in the sautéed veggies. If dry, add a splash of milk to reach a moist consistency. Optionally, stuff the turkey or place the mixture into a buttered baking dish. Bake at 325 degrees, covered with foil, for 30 minutes, then uncover and bake for another 10 minutes for a golden crust.