Diva Runs Out Of Thyme

Chesapeake Cornbread Stuffing

CHESAPEAKE CORNBREAD

2 eggs

2 tablespoons Chesapeake Bay Spice

¼ cup sugar

1 cup self-rising yellow cornmeal

½ cup self-rising flour

2 tablespoons olive oil

¾ cup buttermilk

Preheat the oven to 350 degrees. Butter a 9-by-9-inch pan well.

In a large mixing bowl, lightly whisk the eggs. Add the Chesapeake Bay Spice and the sugar and whisk again to mix thoroughly. Add the rest of the ingredients and whisk lightly or stir until well mixed. Pour into greased pan and bake for 20 to 25 minutes.

CHESAPEAKE CORNBREAD STUFFING

½ stick butter (4 tablespoons)

2 cups chopped onions

1 cup finely chopped celery

3 tablespoons sage

1 tablespoon thyme

1 Granny Smith apple, cut into small pieces

½ cup pecans (Best if toasted but that’s optional.)

2 tablespoons Chesapeake Bay Spice

1 9-by-9 pan of Chesapeake Cornbread

4 slices of toasted white bread (Emma uses

Pepperidge Farm Hearty White.)

2 cups chicken broth (Use vegetable broth for

vegetarian version.)

Melt the butter in a large skillet. Add onion, celery, sage, and thyme and cook until the onion and celery begin to soften, stirring occasionally. Add Granny Smith apple. When the onion, celery, and apple are soft, add the toasted pecans and Chesapeake Bay Spice, mixing thoroughly. Remove from heat.

Crumble the Chesapeake Cornbread into a very large bowl. Cut or crumble the toasted white bread and add to the bowl. Mix in the contents of the skillet. Add two cups of chicken broth and mix so that all the contents are coated and slightly moist. (For a fun variation, add cooked crab meat or chopped cooked shrimp.)

Pour into a casserole dish or a loaf pan. (If you’re cooking a day ahead of time, at this point it can be covered and refrigerated overnight. Be sure to use bakeware that can go from the refrigerator to the oven if you do this!) Bake at 350 degrees for about an hour.