Ingredients - Cornbread

Vegetable Oil			2	Tablespoon
Stone-ground white cornmeal	2 1/2	Cup
All-purpose flour		2 1/2	Cup
sugar				1/4	Cup
Baking powder			1 1/3	Tablespoon
Salt				1	Teaspoon
Baking soda			3/4	Teaspoon
Buttermilk			3	Cup
Extra-large eggs		2	Egg
Unsalted butter, melted		6	Fluid Ounce

Instructions - Cornbread

Note: You can make this several days in advance and freeze it.

• Preheat the oven to 425°.
• Pour the oil into a 9-by-13-inch baking dish and heat in the oven.
• In a large bowl, whisk the cornmeal with the flour, sugar, baking powder, salt and baking soda.
• In another bowl, whisk the buttermilk with the eggs.
• Pour the buttermilk mixture into the dry ingredients, add the melted butter and stir with a wooden spoon until just blended; do not overmix.
• Remove the baking dish from the oven and swirl to coat with the oil.
• Scrape the batter into the hot dish and bake for 25 minutes, or until springy and a cake tester inserted in the center comes out clean.
• Transfer to a rack and let cool.
• Turn the oven down to 375°.
• Crumble the corn bread into small chunks and spread on 2 large baking sheets.
• Bake the corn bread for 15 to 20 minutes, stirring occasionally, or until dry and golden.

Ingredients - Stuffing

Cornbread 
Collard Greens			2	lb.
Unsalted butter			4	Tablespoon
Chorizo, coarsely chopped	1	lb.
Large Onion			1	Onion
Celery ribs, finely chopped	3	Pieces
Salt and pepper			To taste
large eggs			4	Egg
chicken or turkey stock		2 1/2	Cup

Instructions - Stuffing

• Preheat oven to 375.
• In a large pot of boiling salted water, cook the collard greens until just tender, about 5 minutes.
• Drain and let cool slightly. Squeeze dry and coarsely chop.
• Melt the butter in a large skillet.
• Add the chorizo and cook over moderately low heat for 5 minutes.
• Add the onion and celery and cook, stirring, until softened, about 10 minutes.
• Stir in the collards and remove from the heat. Let cool completely.
• Scrape the corn bread into a very large bowl and add the collard mixture.
• Season with salt and pepper.
• In a bowl, whisk the eggs with the stock and pour over the stuffing; mix well.
• Butter 2 large, shallow baking dishes and divide the stuffing between them.
• Cover and bake at 375° for about 25 minutes, or until heated through.
• Uncover and bake for about 10 minutes longer, or until browned. Serve hot.

This recipe comes from Food & Wine Magazine