Makes 12 cups
Step One: Cornbread
¾ cup corn meal
½ teaspoon salt
1 teaspoon baking powder
2 teaspoons honey
1 large egg
¾ cup buttermilk
3 tablespoon unsalted butter
½ cup fresh or frozen corn
Preheat oven to 400F
In a bowl, mix together the dry ingredients. In another bowl, whisk the honey, egg, buttermilk and butter. Pour the wet ingredients into the dry and mix thoroughly. Stir in the corn.
Line a 12”X17” baking sheet with sides, with parchment paper. Pour the batter into the middle of the sheet and spread evenly (1/2 inch thick). Bake for 15-18 minutes till lightly golden. Remove from the oven and let cool on the sheet for a minimum of an hour, or until the cornbread has totally cooled. While the bread is till on the baking sheet, cut into small cubes. Set aside.
Step Two: Stuffing
1 teaspoon sunflower oil
½ cup onion
½ cup pear, diced into cubes
½ cup dried apricots, diced
½ teaspoon ground black pepper
¼ teaspoon salt
1 egg
¼ cup buttermilk
¼ cup vegetable stock
Preheat oven to 350F
In a large skillet over medium heat place the oil. Sauté the onions for 5 minutes till soft. Add in the pears, dried apricots, salt and pepper and sauté for a further 5 minutes. Remove from heat. In a large bowl, whisk together the egg, buttermilk and vegetable stock. Add in the cornbread cubes and mix thoroughly.
With a 12-hole muffin pan, place PaperChef large parchment paper cups. Distribute the batter evenly amongst the 12 cups. Bake for 35-40 minutes till golden brown. Remove from the oven and let sit in the pan for 10 minutes till you remove the cups. Remove paper and serve one or two per person.