Another successful Thanksgiving dinner! This cornbread stuffing was a big hit. The cornbread has a twist: it’s made with masa flour (corn tortilla mix) as well as cornmeal. Masa is also used for making tamales. It has a distinctive flavor that I just love. This recipe came from Epicurious and I’ve made some modifications. It makes a lot, which is fine for a big Thanksgiving dinner but not for a regular dinner or small party. I’ve cut the recipe in half for the stuffing but not for the cornbread. Use half the pan of cornbread and freeze the rest. Cornbread freezes really well; cut it into serving-size pieces and freeze them so you can pull out just what you need.
(makes enough for stuffing + plenty for eating)
1 cup masa (corn tortilla mix)
½ cup vegetable oil plus 2 teaspoons for greasing the pan
1 ⅔ cup buttermilk
1 ⅓ cup yellow cornmeal
⅓ cup all purpose flour
⅓ cup sugar
4 teaspoons baking powder
1 ¼ teaspoon salt
Position rack in center of oven; preheat to 400°F. Spread masa on large rimmed baking sheet. Bake until golden, stirring frequently, about 8-10 minutes. Transfer masa to medium bowl and cool. Maintain oven temperature.
Coat 13 x 9 x 2-inch metal pan with 2 teaspoons oil. Whisk ½ cup oil, buttermilk, and eggs in medium bowl. Whisk cooled masa, cornmeal, and next 4 ingredients in large bowl. Stir buttermilk mixture into cornmeal mixture. Pour batter into prepared pan.
Bake cornbread until edges are lightly browned and tester inserted into center comes out clean, about 15 minutes. Cool in pan 10 minutes. Turn out onto rack; cool completely. DO AHEAD: If using bread in stuffing, wrap in foil and store at room temperature for up to 2 days.
Altitude adjustment: At 5000 ft, reduce baking powder to 3 ½ teaspoons.
Masa Cornbread Stuffing with Chiles
1 stick butter + a bit more for greasing the pan and foil
1 large white onion, chopped
2 cloves garlic, minced
9 ounces poblano chiles, seeded and chopped (2-3 chiles)
9 ounces Anaheim chiles, seeded and chopped (3-4 chiles)
1 large jalapeno chile, seeded and minced
¾ teaspoon pure ground mild New Mexico chiles
½ teaspoon ground cumin
½ Tablespoon kosher salt
¼ teaspoon black pepper
½ teaspoon dried oregano, Mexican if you can find it
½ cup chopped parsley
½ recipe Masa Cornbread, cut into 1″ cubes
3 ounces Monterey Jack cheese, grated (optional)
½ cup low sodium chicken or turkey stock
Melt butter in large skillet over medium-high heat. Add onions and garlic; sauté until tender, about 5 minutes. Add all chiles; sauté until beginning to soften, 12 to 14 minutes. Stir in ground chiles, cumin, salt, pepper, and dried oregano. Transfer vegetable mixture to bowl. DO AHEAD: Can be made 1 day ahead. Cool, then cover and chill.
Preheat oven to 375°F. Butter 8 x 8 x 2- inch glass baking dish. Stir parsley into vegetable mixture. Place cornbread cubes in large bowl; add vegetable mixture and toss gently. Toss in cheese, if using. Whisk eggs and broth in medium bowl, then pour over stuffing and toss gently to moisten. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down.
Bake stuffing until heated through, about 30 minutes. Remove foil; bake until top is golden, about 30 minutes longer.