It does take a bit more prep, you have to precook the cornbread, let it cool, cube it and toast it a bit more, but it's so worth it!
Buttery Double Corn-Cornbread Dressing
1 1/2 cups cornmeal
1 1/4 cups all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
3 eggs
1/3 cup butter, melted
3 cups frozen corn, thawed
1 large red onion, cut into wedges and sliced
1/2 cup butter
1/2 teaspoon red pepper
Salt and Pepper to taste
3 cups fresh spinach
2 - 2 1/2 cups chicken broth (I used a vegetarian version)
Preheat oven to 400, Grease a 13x9 inch baking pan. In a large bowl, sift together cornmeal, flour, sugar, baking powder and salt.
In another mixing bowl, whisk together milk, eggs and 1/3 cup melted butter. Stir cornmeal mixture into milk mixture until just combined. Pour into baking pan and bake for 20 minutes until browned. Cool for 30 minutes.
Preheat oven to 325. Cut cornbread into 1 inch cubes and dump onto large cookie sheet. Bake for 10 minutes, flip cubes around and bake 10 more minutes.
In a large skillet, melt 1/2 cup butter over medium-high heat. Cook onion until just tender and add corn to brown slightly. Stir in red pepper, salt and pepper. In a very large mixing bowl, combine bread cubes, onion mixture and spinach. Pour over broth, a little at a time, stir and add more until just moistened, not sopping.
Transfer to a large 3 quart baking dish. Bake, uncovered, at 325 for 40 minutes until browned on top and heated through.
Dig in!!
