Ingredients:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup honey or sugar
  • 1 large egg
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1/2 teaspoon black pepper
  • 2-3 cups chicken or vegetable broth
  • Salt to taste
  • Optional: 1 cup cooked sausage or mushrooms

Instructions:

  1. Preheat the oven to 425°F (220°C). In a bowl, combine cornmeal, flour, baking powder, and salt. In another bowl, whisk together honey, egg, buttermilk, and melted butter. Stir wet ingredients into dry until just combined. Pour into a greased baking dish and bake for 20-25 minutes or until golden brown. Let cool, then crumble the cornbread.
  2. In a skillet, heat oil over medium heat. Add onions and celery, sauté until softened (about 5-7 minutes). Add garlic, sage, thyme, and black pepper; cook for 2 more minutes until fragrant. In a large bowl, combine crumbled cornbread, sautéed vegetables, and broth. Mix until moistened, adjusting broth based on desired moisture level.
  3. Transfer the mixture to a greased baking dish and spread evenly. Bake in a preheated oven at 350°F (175°C) for 30 minutes until top is crispy and edges are golden.