2 cups cornmeal
2 cups all-purpose flour
4 tablespoons brown sugar
2 tablespoons baking powder
1 teaspoon salt
2 cups milk
2 eggs
4 tablespoons butter, melted

Preheat oven to 350 degrees. Combine dry ingredients and mix well. Add milk, eggs, and melted butter; blend to form a smooth batter.

Pour into buttered 9- by 13-inch baking dish and bake for 35 to 45 minutes or until skewer comes out clean.

Allow to cool. Cut cornbread into approximately 2-inch squares and gently crumble enough for 5 cups.

May be made ahead. Note: You will have some cornbread left over.

4 tablespoons butter
2 cloves garlic, chopped
1 cup white onion, finely chopped
8 ounces fresh mushrooms, roughly chopped
1 bunch green onions, chopped, including tops
1 cup celery, diced
3 Granny Smith apples, peeled, cored, and diced
4 roasted poblano chiles, charred, peeled, seeded, and diced
2 red bell peppers, diced
6 ounces crumbled goat cheese (approximately 1 cup)
½ cup chopped parsley (no stems)
5 cups crumbled cornbread (see recipe above)
1 cup buttermilk
1 egg
1 teaspoon salt
½ teaspoon pepper
2 tablespoons molasses

In skillet over medium-high heat, melt butter and sauté garlic and white onion until translucent. Add mushrooms and sauté until lightly cooked. Add green onions, celery, and apples, and lightly sauté.

Preheat oven to 350 degrees. Transfer contents of skillet to bowl. Add poblano chiles, red bell pepper, goat cheese, parsley, and 4 cups of cornbread, and gently mix.

In separate bowl, combine buttermilk, egg, salt, and pepper, and mix well. Gently stir into cornbread mixture.

Transfer to 9- by 13-inch baking dish. Sprinkle 1 cup cornbread crumbs on top and drizzle molasses over them. Bake for about 30 minutes or until heated through. Serves 8 to 10.

Recipe from The Right Stuffing Texas Monthly, November 1991.