Blue Cheese Cornbread Dressing/ Stuffing |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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A twist on traditional cornbread stuffing from the pages of Texas Monthly. I haven't tried this, but it looks very interesting. Ingredients:
1 cup buttermilk |
1 egg, beaten |
6 tablespoons sugar |
1 1/2-2 tablespoons kosher salt |
1/2 cup butter, softened |
2 cups fresh corn kernels (frozen is fine) |
1/4 cup jalapeno, seeded and diced (2 large jalapenos) |
2 1/4 cups cornmeal |
1 teaspoon baking powder |
1/4 cup flour |
2 cups red onions, peeled and chopped |
4 garlic cloves, minced |
1/4 cup butter |
2 cups crumbled blue cheese (about a pound) |
2 eggs, beaten |
1/2 cup chicken stock |
black pepper, freshly ground (to taste) |
Directions:
1. Preheat the oven to 350F and grease an 8 square baking pan.
2. In a mixing bowl combine the first seven ingredients and set aside.
3. Sift together the cornmeal, baking powder, and flour.
4. Whisk the dry ingredients into the buttermilk mixture.
5. Pour into greased baking dish and bake for 30 to 40 minutes or until a knife inserted in the center comes out clean.
6. While the cornbread is baking, sautè the onion and garlic in butter in a large skillet until translucent.
7. Transfer to a mixing bowl and add the remaining ingredients except the stock and pepper.
8. Combine, then slowly add stock, mixing until well incorporated.
9. Add pepper to taste.
10. Bake in a covered casserole dish for 45 minutes to 1 hour.
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