Cornbread and Wild Rice Dressing with Pine Nuts and Parsley

Name: Cornbread and Wild Rice Dressing with Pine Nuts and Parsley
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT2H10M0.000S
Total time: P0Y0M0DT2H35M0.000S
Yield: 8 to 10 servings
Ingredients: 2 cups self-rising cornmeal mix, such as Aunt Jemima; 1 cup buttermilk; 2 tablespoons self-rising flour; 1 egg; Pinch baking soda; 3 tablespoons bacon grease; 5 cups chicken stock; 1 cup wild rice; 4 tablespoons butter; 2 cups fresh corn kernels; 2 cups chopped yellow onions; 1 cup chopped celery; 1 cup diced red pepper; 2 tablespoons minced garlic; Salt; 8 ounces diced, smoked ham; 1 cup pine nuts, toasted; 1/2 cup heavy cream; 2 tablespoons freshly chopped flat-leaf parsley; 2 eggs; Freshly ground black pepper

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Level: Intermediate
Total: 2 hr 35 min

Prep: 25 min
Cook: 2 hr 10 min

Yield: 8 to 10 servings

Level: Intermediate
Total: 2 hr 35 min

Prep: 25 min
Cook: 2 hr 10 min

Yield: 8 to 10 servings

Ingredients

Sherla's Cornbread:

2 cups self-rising cornmeal mix, such as Aunt Jemima

1 cup buttermilk

2 tablespoons self-rising flour

1 egg

Pinch baking soda

3 tablespoons bacon grease

Dressing:

5 cups chicken stock

1 cup wild rice

4 tablespoons butter

2 cups fresh corn kernels

2 cups chopped yellow onions

1 cup chopped celery

1 cup diced red pepper

2 tablespoons minced garlic

Salt

8 ounces diced, smoked ham

1 cup pine nuts, toasted

1/2 cup heavy cream

2 tablespoons freshly chopped flat-leaf parsley

2 eggs

Freshly ground black pepper

Directions

WATCH

Watch how to make this recipe.

For the cornbread: Preheat the oven to 400 degrees F. Mix the cornmeal mix, buttermilk (a little at a time), flour, egg and baking soda in a bowl. Heat a cast-iron skillet, add the bacon grease and once the grease is hot, transfer 2 tablespoons of the grease from the skillet to the cornbread mixture. Mix the grease into the cornbread mixture and pour the cornbread mixture into the sizzling hot skillet. Bake until you can't see a finger print in the top of the bread when you lightly press it, about 20 minutes. Cool, cube into 8 cups, and toast.
For the dressing: Preheat the oven to 375 degrees F. To cook the rice, combine 2 cups of the stock, 2 cups water and rice in a medium saucepan. Bring the mixture to a simmer, cover and cook until the rice is tender, about 1 hour. Drain the rice and transfer to a large bowl.
Meanwhile, melt the butter and let brown slightly in a large pan. Add the corn, onions, celery, red peppers, garlic and a pinch salt and sweat the vegetables until tender. Add the ham and pine nuts and cook over low heat, about 2 minutes. Set aside to slightly cool.
Whisk together the remaining 3 cups stock, cream, parsley and eggs and sprinkle with salt and pepper. Combine the rice, vegetable/ham mixture, stock/cream mixture and Sherla's Cornbread in a 4-quart lasagna pan and cook, covered, about 30 minutes. Uncover the pan and cook until crusty, about 20 minutes.

Cook’s Note

This recipe works best if made ahead of time. Add the ingredients to the lasagna pan but wait to cook until after refrigerating overnight to let the custard soak in.