Cornbread Stuffing

Cornbread Stuffing
This stuffing is packed full of flavour

Makes 3 cups

For: Pork, seafood, turkey, chicken, beef.


1½ cups cornmeal

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 eggs

2 cups buttermilk

60g-120g butter

1 onion, chopped

2 stalks celery, finely chopped

150g chorizo, diced

1 red capsicum, peeled, diced finely

2 cloves garlic,  finely chopped

1-2 red chillies, diced

½ cup finely chopped parsley

1 tbsp chopped sage

1 tbsp chopped thyme

½-1 cup chicken stock

1 egg, beaten


Preheat oven to 230°C. Mix cornmeal, baking powder, soda, salt.

Whisk eggs; add buttermilk. Add wet ingredients to dry. Whisk. Pour into a dish. Bake 20 minutes. Cool; break up. Melt butter.

Add onion, celery, chorizo, capsicum, garlic, chilli. Cook 5 minutes. Remove from heat; add herbs and cornbread. Stir in stock and egg.


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