Yield: 8 Servings
Chef: Chef Thomas Sixsmith
Preheat oven 400ºF. Butter two 9x9 inch baking pans. Sift the flour, sugar, salt and baking powder. Stir in the cornmeal. In a separate bowl, beat the eggs, milk, cream and melted butter together. Pour the liquid ingredients into the dry ingredients. Mix until combine. Place the batter in baking pans and bake for 20-25 minutes.
Lower oven temperature to 350ºF. Cut cornbread into ½ inch pieces. Spread in single layer on large sheet pan. Bake for 20 minutes until light brown in color. Remove and allow to cool.
In a medium size skillet, melt 3 T. butter over medium-high heat. Add the onion, fennel and pepper to the skillet, season with salt and sauté for 10 to 12 minutes until the onions begins to take on a golden color. Add the andouille sausage and thyme and continue cooking 2 minutes more. Gently mix the vegetable-sausage mixture with the cornbread in a large mixing bowl. Whisk the chicken broth with the egg in a medium size bowl, then pour over the cornbread and toss to evenly coat. Transfer mixture to 13” x 9” inch baking dish. Bake stuffing covered with foil for 30 minutes. Remove the foil and continue cooking until crisp on top, about 20 minutes.
Enjoy with a glass of Cakebread Cellars Chardonnay Reserve, Carneros, Napa Valley.
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