Name: Cornbread Dressing
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8
Ingredients: 2 pans of day old savory cornbread (torn into chunks); 2 tablespoons organic unsalted butter; 3/4 cup of extra virgin olive oil (plus more as needed); 1 1/2 bunches of organic celery stalks and leaves (chopped); 1 large granny smith apple (diced); 2 large yellow onions (diced); 8 ounces of white mushrooms (diced); 1 bunch of flat-leaf (Italian parsley, stems and leaves, diced, plus more for garnish); 1 jalapeño (seeded, finely diced); 3 garlic cloves (finely finely diced); 2 tablespoon dried oregano; 2 tablespoons cumin powder; 1 tablespoon chopped fresh thyme; 5 fresh sage leaves (chopped); 4 sprigs of rosemary; 2 teaspoon ground coriander; 1 teaspoon red pepper flakes; 2 cups low-sodium organic vegetable or chicken broth (divided); 2 tablespoons tamari; Splash of unfiltered apple cider vinegar; Sea salt and fresh cracked pepper

Scale

Ingredients

2 cups organic cornmeal
1 1/2 cup organic whole milk
2 organic (pasture raised eggs)
1 1/2 teaspoons sea salt
Organic (unsalted butter, for greasing the cast iron skillet)

Instructions

Preheat oven to 450F, grease a cast iron skillet with a generous amount butter. Put the greased iron skillet in the hot oven.
Sift cornmeal, add milk, eggs and sea salt, beat together until blended. Take the skillet out of the hot oven and pour the cornbread mixture in the oven for 30 minutes.
For cornbread dressing, allow the cornbread to sit out overnight, and then before you make the dressing, tear the cornbread into bite sized pieces.