Ingredients Jump to Instructions ↓

  1. 2 cups cornmeal, preferably stone-ground

  2. 2 cups all-purpose flour

  3. 1 tablespoons baking powder

  4. 2 teaspoons salt, plus more to taste

  5. 1 large egg, lightly beaten

  6. 2 cups skim or low fat milk

  7. 2 tablespoons vegetable oil, preferably canola

  8. 2 cups onions, chopped

  9. 2 cups celery, chopped (4 large ribs)

  10. 1/4 cup fresh parsley, chopped

  11. 2 1/2 cups defatted chicken stock Freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 °F (190°C) . Lightly oil an 8-inch square baking dish or spray with nonstick cooking spray. Combine cornmeal, flour, baking powder, and 2 teaspoons salt in large bowl and mix well. In a separate bowl, whisk together egg, milk, and 1 1/2 tablespoons of the oil; add to the dry ingredients and stir just until evenly moistened. Turn the batter into the prepared baking dish and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan or a rack. Cut into 1-inch cubes. (The cornbread can be prepared ahead and stored in a plastic bag in the freezer for up to 1 month. Thaw before continuing.) In a large nonstick skillet, heat the remaining 1/2 tablespoon oil over medium-high heat. Add onions and celery and cook, stirring often, until softened, about 5 minutes. Transfer to a large bowl and add the cubed corn bread and parsley; toss to mix. Slowly add chicken stock, tossing until the corn bread is well moistened. Season with pepper and salt.


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