Step 1

Preheat oven to 400 degrees Fahrenheit. Grease an 8 x 8 inch baking dish and set aside.

Step 2

Spray a 2 quart baking dish with cooking spray and set aside.

Step 3

Whisk together the milk and the vinegar. Let sit for 5 minutes.

Step 4

In a large bowl whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

Step 5

In another bowl whisk together the milk + vinegar, egg, and oil.

Step 6

Gently fold the wet ingredients into the dry ingredients until just combined.

Step 7

Pour the batter into the prepared pan. Bake for 25 to 30 minutes. At the end of the baking time, the center should be puffed up and bounce back when you push down on it gently. The edges will be golden and a toothpick inserted into the center of the bread (going all the way down to the bottom of the pan) will come out clean.

Step 8

Allow to cool for 10 minutes in the baking dish. Remove and transfer to a wire cooling rack and allow to cool before cutting into large pieces for the stuffing, about 20 minutes.

Step 9

Melt the butter In a large skillet over medium heat. Add in the celery, onion, and garlic. Add the dried herbs, salt, and pepper. Cook until the onions are translucent and the celery is tender, about 5 to 7 minutes.

Step 10

In a large bowl, combine the cornbread pieces, celery and onion mixture, beaten eggs, and chicken broth. Stir to combine.

Step 11

Pour the stuffing mixture into the pan. Cover with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes or until the stuffing starts to pull away from the edges of the pan.