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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.


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.


Love the colors of onion, carrot, peas, celery, corn.

Toasted cornbread chunks.

Before going into the oven.

Baked until top is crusty.

The crusty top complements the delicious fillings.



I'm linking this post to Cook and Celebrate: Christmas 2014 organized by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.


4 comments

  1. Oh ! I smell very crusty and fragrant cornbread stuffing ^-^!

    ReplyDelete
  2. Hi Joyce,

    I tends to look at the reviews and ratings too before using the recipe and I think you make a great recipe choice here.

    Zoe

    ReplyDelete