In 2 days, the weather person has promised us that the first cold front of the season will be arriving. When it does, a pan of corn dressing will be in my oven. Cornbread dressing is one of my all-time favorite foods in the whole world.
No matter if I missed the 12 hour sale at Stein Mart, by 1 hour or forgot to use my coupons at Nothing Bundt Cakes before they expired, all I need is a pan of dressing to pull me out of my blues. This recipe sounds perfect for the coming cold (which means that the 90’s will be in the 80’s) front that will arrive here in about 48 hours.
1 1/2 cups cornmeal
1 1/4 cups flour
3 table sugar
4 teas baking powder
1 teas salt
1 1/2 cup milk
1/3 cup melted butter
3 cups fresh or frozen corn kernels, thawed
1 large red onion, chopped
1/2 cup butter
1/2 teas crushed red pepper
6 cups fresh spinach, torn into small pieces
1 3/4 cup to 2 3/4 cup chicken broth
For the cornbread, preheat oven to 400. Grease a 13×9″ baking pan; set aside.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder and salt. Set aside.
In a medium bowl, whisk together the milk, eggs and the 1/3 cup melted butter. Stir milk mixture into cornmeal mixture just until moistened. Pour batter into prepared pan.
Bake 20 min or until edges are golden. Cool cornbread on wire rack. Cut into 1″ cubes. Makes about 10 cups.
Preheat oven to 325.
Spread cornbread cubes onto baking pan. Bake, uncovered, 10 to 15 min, stirring once. Cool on wire rack.
In a large skillet, cook the corn and onion in the 1/2 cup butter over medium heat 6-8 minutes.
Stir in crushed red pepper, salt and pepper to taste. In a very large bowl, combine cornbread pieces corn mixture and spinach. Drizzle with broth to moisten; toss lightly to combine.
Spoon into a 3qt baking dish, which you have lightly greased. Bake uncovered 30-40 min or until top is browned and dressing is heated through.
Makes 8 servings.
This can be made ahead up to 24 hours, if you cover and place in fridge until the last bake step. Then proceed according to baking directions.