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Export 17 ingredients for grocery delivery
Step 1
Preheat the oven to 400F. Spray a 9-inch round cake pan generously with oil.
Step 2
In a medium mixing bowl, whisk together the cornmeal, flour, baking powder and 1 teaspoon kosher salt.
Step 3
Make a well in the center of your dry ingredients and add milk, eggs, honey and oil.
Step 4
Stir just until the mixture comes together and there are only a few lumps remaining.
Step 5
Pour the batter into the prepared pan and bake for 22-24 minutes until the top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean.
Step 6
Once it cools, cube it and set aside. It’s fine to leave it out overnight if making ahead. This makes 9 cups.
Step 7
Preheat oven to 300°F. Spray a 9 x 12 inch baking dish with oil.
Step 8
Place cubed cornbread on a large sheet pan. Bake, gently stirring twice, until lightly toasted and firm, about 35 minutes. Cool completely; transfer to a large bowl. Increase oven to 350F.
Step 9
Heat oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking it up until browned.
Step 10
Add onion, celery and parsley; cook, stirring occasionally, until softened, about 12 minutes.
Step 11
Add thyme, sage, salt and pepper; continue to cook for 5 minutes.
Step 12
Add onion mixture to bowl with beaten eggs and cornbread. Drizzle broth over stuffing mixture; gently toss until evenly moistened.
Step 13
Spoon stuffing into prepared baking dish and bake 350F uncovered for 40 to 45 minutes.
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