San Antonio Express-News (Sunday)
Cornbread Stuffing with Smoked Oysters
1 ½ cups yellowcornmeal ½ cup all-purpose flour ¼ cupsugar
1 ½ teaspoons baking powder 1 teaspoon kosher salt
1 ½ cups whole milk
2 eggs
7 tablespoons unsalted butter,
plus more for the pan 1 bunch collard green leaves,
cut into bite-size pieces 2 ounces thick-cut bacon,
small dice
½ cup small dice onion 1 teaspoon minced garlic 1 tablespoon canola oil ½ teaspoon kosher salt 12 smoked oysters, sliced ¾ cup chicken stock, plus
more as needed
Instructions: Heat the oven to 425 degrees and arrange a rack in the middle. Coat an 8-by-8inch baking dish with butter, and set aside.
Put the cornmeal, flour, sugar, baking powder and salt in a large bowl and whisk.
Place the milk and eggs in a medium bowl and whisk to combine. Add to the cornmeal mixture and use a rubber spatula to stir just until incorporated. Stir in the melted butter until no streaks remain.
Pour the mixture into the prepared baking dish. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Remove the dish to a wire rack and let cool overnight. Leave the cornbread uncovered while it cools, so it becomes slightly dry before making the stuffing.
Heat a large sauté pan over medium heat. Add the bacon and cook until crisp all over, about 10 minutes. Add the onion and garlic and cook until softened, about 4 minutes. Add the collards and cook until wilted, about 4 minutes. Cover and cook until the collards are just tender, about 15 minutes.
Heat the oven to 350 degrees. Cut the cornbread into 1-inch cubes. In a large bowl, combine the cornbread, collard green mixture and oysters. Add enough chicken stock to make the mixture wet, but not mushy (you may not use it all). Season with salt and pepper to taste.
Cover with foil and bake for 30 minutes. Remove foil and bake until the top of the stuffing is browned and lightly crisp, 5 to 10 minutes. Serve.
Makes 12 servings