Ingredients:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup unsalted butter, divided
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1 cup diced mushrooms (optional)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1/4 teaspoon black pepper
  • 4 cups crumbled cornbread
  • 2 cups chicken or vegetable broth
  • 1/4 cup fresh parsley, chopped (optional)
  • Salt to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together buttermilk, melted butter, and eggs.
  4. Pour the wet ingredients into the dry ingredients; stir until just combined.
  5. Pour the batter into a greased baking dish and bake for 20-25 minutes until golden brown.
  6. Allow the cornbread to cool, then crumble it into a large bowl.
  7. In a skillet, melt half of the butter over medium heat.
  8. Sauté onion and celery until translucent, about 5-7 minutes.
  9. Add mushrooms (if using) and garlic, cooking for another 2 minutes.
  10. Stir in thyme, sage, and pepper.
  11. Pour the sautéed vegetable mixture into the crumbled cornbread bowl.
  12. Add broth and parsley (if using) to the cornbread mixture.
  13. Mix well; season with salt, tasting to adjust.
  14. Spread mixture evenly in the baking dish.
  15. Dot the top with remaining butter.
  16. Bake at 350°F (175°C) for 30-35 minutes until the top is golden and slightly crispy.