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Export 19 ingredients for grocery delivery
Step 1
Preheat oven to 400 F. Place cast iron skillet (or other baking dish) in the oven.
Step 2
Whisk together cornmeal, flour, baking powder, baking soda and salt.
Step 3
Remove skillet from oven and put the butter in the hot skillet, stir around until it melts. Pour melted butter into a bowl. Now your skillet is buttered and warm. This will make a nice crust on your cornbread.
Step 4
Along with the melted butter, whisk in honey, buttermilk and eggs until completely mixed.
Step 5
Pour flour mixture into the wet ingredients and gently mix until just combined.
Step 6
Pour cornbread batter into the skillet, and spread out evenly. Bake at 400F for 20 minutes or until a toothpick comes out clean. It is ok if it overbakes a bit when used in the stuffing.
Step 7
Pre-heat oven to 350F
Step 8
Cut the cornbread into 1-inch cubes and toast on a sheet pan in the oven for 20 minutes.
Step 9
Sauté celery, fennel, shallots, thyme, sage, rosemary, salt and pepper for about 6-8 minutes until softened and fragrant. Add white wine and turn up the heat for 2 minutes more, cooking it off. Turn heat off.
Step 10
Whisk the egg with 1 cup of chicken broth.
Step 11
In a large bowl gently mix sautéed veggies together with toasted cornbread, pecans, cranberries, parsley and 1 1/2 cups of the egg broth mixture.
Step 12
Place in a buttered baking dish, 9 x13 or equivalent, and pour over the remaining 1/2 cup of broth mixture if needed to further moisten.
Step 13
Bake covered at 375 F for 30 minutes. Remove the cover and bake for 15 more minutes, until golden and puffed.
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