Ingredients Jump to Instructions ↓


  2. 1 cup yellow corn meal

  3. 1 cup all-purpose flour

  4. 1 1/2 teaspoons baking powder

  5. 1/2 teaspoon baking soda

  6. 1/2 teaspoon salt

  7. 1 cup buttermilk

  8. 4 tablespoons melted butter, plus additional for greasing backing dish

  9. 1 large egg, beaten


  11. 2 slices bacon

  12. 1 large onion (aboiut 1/2 pound) chopped

  13. 2 large celery ribs, chopped

  14. 2 garlic cloves, chopped

  15. 1 tablespoon sage, chopped

  16. 1 tablespoon rosemary, chopped

  17. 1 tablespoon thyme, chopped

  18. 2 apples, cored and cubed

  19. 3/4 cup pitted prunes, chopped

  20. 2 tablespoons unsalted butter, melted

  21. 1 1/2 cups chicken broth

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°.

  2. To make cornbread, whisk together cornmeal, flour, baking powder, baking soda and salt in a large bowl.

  3. Whisk together buttermilk, melted butter, and egg together. Add wet ingredients into dry and pour into a lightly greased 8-inch square baking dish. Bake in middle of oven until golden on top and toothpick inserted in center is clean, about 20 minutes.

  4. To make stuffing, cook bacon in a large deep skillet over moderate heat, until crisp and golden brown, about 5 minutes. Transfer bacon with tongs to paper towels to drain and crumble.

  5. Cook onion, and celery in fat remaining in skillet over moderate heat until softened, about 3 minutes. Add garlic and herbs, and cook, stirring, 1 minute. Add apples and prunes, and cook, stirring occasionally, until apples are just tender, about 10 minutes. Transfer to a large bowl.

  6. Cut cornbread into 1/2-inch cubes and add to bowl with melted butter and vegetable mixture, tossing to combine well. Transfer to a lightly buttered 2 1/2 quart baking dish and drizzle chicken broth over. Bake covered, in middle of oven for 15 minutes. Continue to bake, uncovered, until crispy on top and golden, about 10 minutes more.


Send feedback