Cornmeal

Source https://cooking.nytimes.com/recipes/1016965-brown-butter-skillet-cornbread Change Log Honey can be omitted if recipe is to be savory or used in a savory dish such as cornbread dressing. Special Equipment 11 to 12 inch cast-iron skillet Preheat Oven Preheat oven to 375°F. Ingredients 170 grams (12 tablespoons / 1 1/2 sticks) unsalted butter ½ cup (120 ml) maple syrup (omit for savory dishes) 2 ¼ cups (530 ml) buttermilk 3 large eggs 180 grams (1 ½ cups) yellow cornmeal, fine or medium-coarse grind 65 grams (½ cup) whole wheat flour 60 grams (½ cup) all-purpose flour 18 grams (1 ½) tablespoons baking powder 9 grams (1 ½) teaspoons salt 5 grams (½ teaspoon) baking soda Preparation Brown Butter On the stovetop, in an 11- or 12-inch cast iron skillet, melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.) Pour brown butter into a large bowl. (Do not wipe out the pan.) Wet Ingredients If using, whisk the maple syrup into the butter. Whisk buttermilk into the butter. The mixture should be cool to the touch; if not, let cool. Whisk in the eggs. Combine with Dry Ingredients Into the butter/buttermilk mixture, whisk in: ...

I’ve heavily modified the source recipe to drop the raisins and swap the sourdough for cornbread. Source Inspired by http://www.cookscountry.com/recipes/8529-sourdough-dressing-with-kale-and-mushrooms Notes To make ahead: Dressing can be made up till baking (noted below) and refrigerated for up to 24 hours. Increase covered baking time by 5 minutes. Special Equipment 13 by 9-inch baking dish Preheat Oven Preheat oven to 400°F Ingredients 680 grams (1.5 lbs) 1.5x recipe of Corn Bread 3 ½ tablespoons unsalted butter ½ cup extra-virgin olive oil Salt and pepper 340 grams (12 ounces) shiitake mushrooms, stemmed and sliced 1/4 inch thick 230 grams (8 ounces) kale, stemmed and chopped coarse 1 onion, chopped 5 garlic cloves, smashed and peeled 2 tablespoons minced fresh sage 230 grams (8 ounces) sweet Italian sausage, casings removed 2 ½ cups chicken broth 3 large eggs, lightly beaten Preparation Prep Foil, Oven Racks, and Pans Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Grease a 13 by 9-inch baking dish with 1 tablespoon butter. Grease a 15 by 11-inch sheet of aluminum foil with ½ tablespoon butter. Combine Cornbread Toss together in a large bowl then spread evenly on rimmed baking sheet: Cornbread ¼ cup oil ½ teaspoon salt Combine Vegetables In the now empty bowl, combine and then spread on second rimmed baking sheet: Mushrooms Kale Onion Garlic Sage Remaining ¼ cup oil ½ teaspoon salt ½ teaspoon pepper Break sausage into ½-inch pieces and distribute evenly over vegetables. Bake Bread & Vegetables Bake bread mixture on upper rack and vegetable mixture on lower rack until bread is golden brown but still tender inside and vegetables and sausage are golden, about 30 minutes, stirring halfway through baking. Transfer sheets to wire racks and let cool slightly, about 10 minutes. Combine Dressing Combine toasted bread and vegetable mixture in large bowl. Stir broth and eggs into bread-vegetable mixture until liquid is absorbed. If making ahead, stop here, cover bowl and refrigerate up to 24 hours. ...