Cornbread Stuffing

CORNBREAD

• Adjust your oven rack to the center position and preheat the oven to 400°F (200°C). Lightly butter a 13" x 9" baking dish.
• In a medium bowl, combine flour, cornmeal, sugar, baking powder, and salt with a whisk. In a separate larger bowl, whisk the eggs until smooth. Mix in the creamed corn, milk, and melted butter. Gently fold in the dry ingredients using a rubber spatula until just mixed. Transfer the mixture to the prepared baking dish.
• Bake the cornbread until it's golden brown around the edges, and a skewer inserted into the center comes out clean, which should take about 20 to 25 minutes. Allow the cornbread to cool in the pan for 30 minutes.
• Slice the cornbread into four large sections. Carefully lift these out of the pan with a flexible spatula and place them on a wire rack to cool completely.
• If you're preparing the stuffing on the same day, lower the oven temperature to 200°F (90°C). Rearrange the oven racks to the upper and lower thirds. Cut the cornbread into ½-inch cubes and spread them evenly across two baking sheets.
• Bake the cornbread cubes, switching the positions of the baking sheets halfway through, until they feel dry to the touch, which should take about 30 to 35 minutes. Allow them to cool completely after baking.
• To Make Ahead: The cornbread can be prepared a day in advance. Once cooled, cut it into cubes and spread them out on two baking sheets. Leave them uncovered at room temperature overnight.

STUFFING

• Start by preheating your oven to 375°F (190°C). Lightly butter a 13" x 9" baking dish.
• Heat a large skillet over medium heat and melt one stick of butter in it. Add the chopped onion and celery, along with a teaspoon of salt. Cook this mixture, stirring occasionally, until the onion is tender and has a sweet flavor, which should take about 7 to 9 minutes.
• Add the sage and thyme, and continue to cook for about 2 minutes, until it becomes aromatic. Take the skillet off the heat and stir in the remaining stick of butter until it's completely melted.
• In a large measuring cup, whisk the eggs until they are well blended. Pour in the stock and add another teaspoon of salt, whisking everything together thoroughly.
• Place the cornbread in a large mixing bowl. Add the onion and herb mixture and toss everything together. Next, gently pour the egg mixture over this and toss again until everything is evenly combined. Transfer this mixture to the prepared baking dish.
• Bake the stuffing for 30 to 35 minutes, until the top is golden brown and crispy, and the stuffing is heated all the way through.