Description
Ingredients
Golden, crumbly cornbread stuffed with herbs, garlic, and buttery vegetables — baked until crisp on top and soft inside. The kind of side dish that outshines the main course.
Ingredients:
– 1 cup yellow cornmeal
– ½ cup all-purpose or whole wheat flour
– ¾ tsp salt
– 1 tbsp baking powder
– ½ tsp baking soda
– 2 eggs
– 1 cup plain low-fat yogurt or buttermilk
– ½ cup milk
– 1 tbsp mild honey
– 2–3 tbsp unsalted butter
– 2 tbsp olive oil (or 1 tbsp each olive oil + butter)
– 1 large onion, finely chopped
– Salt to taste
– 4 celery stalks, diced
– 4 garlic cloves, minced
– 2 tsp rubbed sage (or 2 tbsp fresh)
– 1 tbsp fresh thyme (or 1½ tsp dried)
– ½ cup chopped parsley
– Black pepper
– Double batch of cornbread, crumbled
– ½ cup milk (more if needed)
– 4 tbsp unsalted butter (for baking separately)
Ingredients
For the cornbread
1 cup yellow cornmeal
½ cup all-purpose or whole wheat flour
¾ tsp salt
1 tbsp baking powder
½ tsp baking soda
2 eggs
1 cup plain low-fat yogurt or buttermilk
½ cup milk
1 tbsp mild honey
2–3 tbsp unsalted butter, melted
For the vegetable and herb mixture
2 tbsp olive oil (or 1 tbsp olive oil + 1 tbsp butter)
1 large onion, finely chopped
4 celery stalks, diced
4 garlic cloves, minced
2 tsp rubbed sage (or 2 tbsp fresh sage)
1 tbsp fresh thyme (or 1½ tsp dried thyme)
½ cup chopped parsley
Salt, to taste
Black pepper, to taste
For assembling and baking
Double batch of baked cornbread, crumbled
½ cup milk, plus more if needed
4 tbsp unsalted butter, cut into small pieces
Instructions
- Preheat the oven to 190°C (375°F). Grease a baking pan.
- Make the cornbread. In a bowl, whisk together cornmeal, flour, salt, baking powder, and baking soda.
- In a separate bowl, whisk eggs, yogurt or buttermilk, milk, honey, and melted butter.
- Combine wet and dry ingredients until just mixed. Pour into a greased pan and bake for 18–22 minutes, or until set and lightly golden. Cool completely, then crumble. (Repeat if making a double batch.)
- Heat olive oil (or oil and butter) in a skillet over medium heat. Add onion and celery and sauté until softened, about 6–8 minutes.
- Stir in garlic, sage, thyme, parsley, salt, and pepper. Cook for 1–2 minutes until fragrant. Remove from heat.
- In a large bowl, combine crumbled cornbread with the sautéed vegetable mixture. Add ½ cup milk and gently mix. Add more milk if needed — the mixture should be moist but not soggy.
- Transfer to the greased baking dish. Dot the top with the 4 tbsp butter.
- Bake for 25–35 minutes, until the top is golden and crisp and the center is heated through.
- Rest for a few minutes before serving. Serve warm as a hearty side dish.
- Prep Time: 25 minutes
- Cook Time: 35 minutes