⅓cupminced herbs - whatever mix you like(I like to do the Simon & Garfunkel Mix - parsley, sage, rosemary, & thyme)
salt & pepperto taste
Instructions
Preheat
Preheat oven to 350°F.
Brown Butter
In a small sauté pan, melt the butter until all the milk solids have browned and it is no longer popping or simmering. Set aside.
Cornbread
Lightly grease a 9x13" baking dish with butter and set aside.
Whisk all the ingredients together in a large bowl and transfer to the buttered baking dish. Let rest for 5 Minutes.
Bake for 45 Minutes or until the cornbread is cooked all the way through and is golden brown on top.
Let cool for 1 Hour and then cut it into small pieces and let it dry out at least overnight on a sheet pan.
Stuffing
In a sauté pan, brown the 4 Tablespoons of butter like before.
Add in the onions and celery and cook for 10 Minutes, or until onions are translucent and celery is bright green. Stir in the garlic and cook for another 1 Minute.
Put the dried out cornbread into a large bowl, and mix in the celery and onions mixture and the minced herbs. Stir until combined.
Mix in the chicken stock, ½ cup at a time, until the cornbread it completely saturated and becomes stuck together and clumpy. You may not use all three cups, depending on how dry your cornbread is. Season with salt and pepper.
Put the stuffing into the 9x13" dish and bake for 30 Minutes or until the center is no longer jiggly. Serve.
Notes
The more air exposure you can give the cut up cornbread, the faster and better it will dry out. This cornbread recipe is designed to be dry and crumbly. If you would like to make it without turning it into stuffing, try adding an additional ¾ cup of buttermilk