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.