Although cornbread is nothing new, what makes it a tradition is the cornbread stuffing our family enjoys for Thanksgiving.
peanut or olive oil
2 cups of flour, non-rising
1 cup coarse ground cornmeal
3 tablespoons baking powder
1 teaspoon salt
1/4 cup of chopped onion
2 large garlic cloves, smashed or minced
1 medium-sized apple chopped, skin-on
1/2 cup chopped pecans
1/2 teaspoon chopped jalapeno (if you're a wimp)
1/2 cup chopped fresh mushrooms
1 tablespoon fresh oregano, cilantro, or basil, chopped
1 egg, beaten
Preheat oven to 400 degrees. Coat a 12" cast-iron skillet with oil.
Mix flour, cornmeal, baking powder and salt. Add buttermilk until you have a thick batter. It should be thicker than pancake batter and barely pourable. Evenly distribute the batter into the skillet. Bake for 15 - 20 minutes or until all of the oil is absorbed into the bottom of the bread.
Move the skillet to the broiler and cook for another 2 - 3 minutes, or until the top of the bread is golden brown.
Immediately turn bread out of the the skillet and cool on a pizza stone or rack.
Crumble half the bread and combine with onion, garlic, apple, pecans, jalapeno, mushrooms and herbs. Add salt and pepper to taste. Mix in egg. Stir in just enough chicken broth to moisten the entire mixture. Stuff into turkey and cook as you normally would.