Cornbread

• 1 cup (120g) cornmeal (fine or medium ground)
• 1 cup (125g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
• 1/4 cup (85g) honey
• 1 large egg, at room temperature
• 1 cup (240ml) buttermilk, at room temperature

Stuffing

• 2 and 1/2 cups (600ml) reduced-sodium chicken broth
• 2 large eggs
• 1/4 cup (4 Tbsp; 56g) unsalted butter
• 1 cup (130g) diced onion
• 1 and 1/4 cups (160g) sliced celery
• 2 teaspoons chopped fresh thyme leaves Read More »