10-Minute Cornbread AND Cornbread Turkey Stuffing

This is my favorite cornbread because it bakes so quickly.  It also serves as a key ingredient in some really awesome turkey stuffing that is featured on our Thanksgiving table every year.   

The cornbread is tolerant of added ingredients if you're feeling frisky. Some ideas for additions:

    

    *1/2 can of whole kernel corn

    *diced red bell pepper

    *roasted sunflower or pumpkin                seeds

    *chopped jalepenos (my fav!)

    *cooked sausage or chorizo

10-MINUTE CORN BREAD

3/4 cup yellow corn meal

3/4 all purpose flour

5 tsp baking powder

1 tsp salt

4 Tbl sugar

mix together:

1 egg

1 Tbl vegetable oil

enough milk to make 1 cup

Preheat oven to 450F. (Its important to have the oven hot & ready before mixing batter!)  Grease a cast iron skillet or 9" round cake pan. Mix all ingredients in a medium bowl just until no lumps remain.  Pour into prepared pan and bake for 10 mnutes. 

CORNBREAD TURKEY STUFFING

For turkey stuffing, make the cornbread the day before and crumble onto a cookie sheet. Leave it to dry out overnight.

Be warned- this recipe makes a large quantity of stuffing!  Leftovers will freeze in an airtight package. Any non-holiday day of the year you can halve  or quarter the quantities to stuff a whole chicken or bake solo in a well greased casserole at 375F for 30-40 minutes uncovered .

1 recipe cornbread, crumbled

4 slices stale whole wheat bread or toast, crumbled (can also use store bought bread cubes)

1 cup chopped celery

1-1/2 cu chopped onion

3/4 cup chopped green pepper

6 oz Italian sausage, browned & crumbled

1 stick unsalted butter, melted

4 large eggs, beaten

21 oz turkey or chicken broth

1 tsp ground thyme

1 tsp ground sage

1 tsp poultry seasoning

1 tsp ground black pepper

1 tsp kosher salt

All these ingredients just get dumped into the biggest bowl you've got, mixed up and stuffed inside a Thanksgiving turkey. I've been known to divide the big batch into two parts and drop a dozen oysters and  a few dashes of Old Bay Seasoning in one. Substitute some of the oyster's liquid for part of the broth if you really love oysters. Before baking the mixture should be a little on the wet side so the oysters get steamed.