Cornbread
1 cup buttermilk
1 egg, beaten
6 tablespoons sugar
1 1/2 to 2 tablespoons kosher salt
1/2 cup butter, softened
2 cups fresh corn kernels
1/4 cup seeded and diced jalapeño (2 large jalapeños)
2 1/4 cups cornmeal
1 teaspoon baking powder
1/4 cup flour
Preheat the oven to 350 degrees. In a mixing bowl combine the first seven ingredients and set aside. Sift together the cornmeal, baking powder, and flour. Whisk the dry ingredients into the buttermilk mixture. Pour into a greased 8- by 8-inch baking dish and bake for 30 to 40 minutes or until a knife inserted in the center comes out clean.
Stuffing
2 cups chopped red onion (about 2 medium onions)
4 cloves garlic, minced
1/4 cup butter
cornbread, crumbled or cut into 1 1/2-inch cubes (recipe above)
2 cups crumbled blue cheese (about 1/2 pound)
2 eggs, beaten
1/2 cup chicken stock
freshly ground black pepper to taste
Preheat the oven to 350 degrees. In a large skillet sauté the onion and garlic in butter until translucent. Transfer to a mixing bowl and add the remaining ingredients except the stock and pepper. Combine, then slowly add stock, mixing until well incorporated. Add pepper to taste. Bake in a covered casserole dish for 45 minutes to 1 hour.
