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.