Ingredients:

  • 1 cup (120g) cornmeal
  • 1 cup (120g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup (60g) unsalted butter, melted
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • 1 medium onion, finely chopped
  • 2 celery stalks, finely chopped
  • 3 cups (720ml) low-sodium chicken or vegetable broth
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • ¼ cup (10g) fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
  3. In another bowl, mix melted butter, eggs, and buttermilk. Combine both mixtures until just blended.
  4. Pour into a greased baking dish and bake for 20 minutes or until golden brown.
  5. In a skillet, sauté onion and celery until softened (about 5-7 minutes).
  6. Crumble the baked cornbread into a large mixing bowl.
  7. Add the sautéed vegetables, broth, herbs, salt, and pepper. Mix well.
  8. Transfer the mixture to a greased baking dish.
  9. Bake at 350°F (175°C) for 25-30 minutes until golden and slightly crispy on top.