Double Cornbread Stuffing

You might want to try a new dressing this year and this could be it.

• 1  1/2 cups cornmeal
• 1  1/4 cups flour
• 3 tbsp. sugar
• 4 tsp. baking powder
• pinch of salt
• 1  1/2 cups milk
• 3 eggs
• 1/3 cup, melted butter
• 3 cups fresh corn kernel (off the cob) or frozen
• 1/2 cup butter
• 1/2 tsp. red pepper flakes, crushed
• 6 cups fresh spinach
• 1  3/4 cups to 2 1/2 cups chicken broth

Preheat oven to 400 degrees. Grease a 13 x 9 inch baking dish and set aside.

In a large bowl, stir together the cornmeal, flour, sugar, baking powder and salt. Set aside.

In a medium bowl, whisk together the milk, eggs, and 1/3 cup melted butter. Stir the milk mixture into the cornmeal mixture until just moistened. Pour into the prepared pan. Bake for 20 minutes until the edges are a golden colour. Cool on a rack for 20 minutes and cut into 1 – 2 inch cubes.

Preheat oven to 325 degrees. Spread the cooled cubes on a baking pan and bake uncovered for 10-15 minutes, stirring just once.

Cool, again, on a rack.

In a large skillet cook the corn and 1/2 cup butter over medium heat for about 5 – 6 minutes until browning and stir in the red pepper, pinch of salt and pepper. In a very large bowl, combine the corn mixture, cornbread cubes and spinach. Drizzle the broth over to moisten and toss lightly to combine. Spoon  into a 3 qt. baking dish and bake, uncovered, for 40 minutes.