Cornbread Stuffing

cooking.nytimes.com

Ardente

subheading: FOR THE CORNBREAD:

1 cup yellow cornmeal, preferably organic stone ground

½ cup all purpose flour or whole wheat flour

¾ teaspoon salt

1 tablespoon baking powder

½ teaspoon baking soda

2 eggs

1 cup plain low-fat yogurt or buttermilk

½ cup milk

1 tablespoon mild honey

2 to 3 tablespoons unsalted butter (to taste)

subheading: FOR THE CORNBREAD AND SAGE STUFFING:

2 tablespoons extra virgin olive oil, or 1 tablespoon each olive oil and unsalted butter

1 large onion, finely chopped

Salt to taste

4 stalks celery, cut in small dice

4 garlic cloves, minced

2 teaspoons rubbed sage, or 2 tablespoons chopped fresh sage

1 tablespoon fresh thyme leaves or 1½ teaspoons dried thyme

½ cup finely chopped flat-leaf parsley

Freshly ground pepper

A double batch of cornbread (see above), crumbled you can do this in a food processor fitted with the steel blade

½ cup milk, or as necessary, for moistening

4 tablespoons unsalted butter if baking separately

Directions at cooking.nytimes.com

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