Cooking this mushroom-cornbread stuffing in a cast iron pan gives it a wonderful golden-brown crust. Serve up this version from Bobby Flay this Thanksgiving!
Equipment needed: 8-inch cast iron pan
For the cornbread
- 1 ¼ cups yellow cornmeal
- ¾ cup all-purpose flour
- 2 ½ teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1 cup milk
For the dressing
- 2 tablespoons canola oil
- 1.5 pounds cremini mushrooms
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- 1 tablespoon canola oil
- 1 large Spanish onion, finely diced
- 1 large stalk celery, finely diced
- 1 medium carrot, finely diced
- Cornbread, broken into small pieces
- 3 to 5 cups homemade chicken stock or low sodium chicken broth, warmed in a medium saucepan
- 2 large eggs, whisked
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh sage
- 3 tablespoons chopped flat leaf parsley
Make the cornbread:
- Preheat oven to 425 degrees F. Put an 8-inch cast iron pan in the oven for 10 minutes.
- Stir together cornmeal, flour, baking powder, sugar and salt in a bowl. In a separate bowl, whisk together eggs, melted butter and milk. Add the wet ingredients to the dry and mix until just combined. Do not overmix.
- Remove the pan from the oven and spray with nonstick spray or brush with butter. Scrape the batter into the hot pan and bake for 15-18 minutes, or until lightly golden brown and just baked through.
- Let cool in pan for 10 minutes. Remove from pan and let sit out overnight if using for dressing.
Make the dressing:
- Preheat oven to 375 degrees F.
- Heat the oil in a 9-inch cast iron pan pan over high heat until it begins to shimmer. Add the mushrooms and cook, stirring occasionally, until golden brown and their liquid has evaporated, about 10 minutes. Transfer the mushrooms to a large plate or baking sheet.
- Heat butter and oil in large pan over medium high heat. Add the onion, celery and carrots and cook until soft, about 5 minutes. Return the mushrooms to the pan and cook for 1 minute longer.
- Transfer the mushroom mixture to a large bowl. Whisk the eggs in a small bowl, then add a bit of hot stock to temper them; set aside. Add the cornbread and 2 cups of the stock to the mushroom mixture and stir to combine. The mixture should be quite wet; if it appears too dry, begin adding the remaining stock, a half cup at a time. Stir in the egg mixture, sage, thyme and parsley and season with salt and pepper to taste.
- Scrape the dressing into a large well-seasoned cast iron pan and bake in the oven until firm and the top is golden brown, 25 to 35 minutes.