Southern Comfort: My BEST Cornbread Stuffing Recipe

Ingredients

• 1 cup (120g) all-purpose flour, plus more for dusting
• 1 cup (160g) yellow cornmeal (stone-ground preferred)
• 1/4 cup (50g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1 cup (240ml) buttermilk
• 1/4 cup (60ml) vegetable oil
• 1 tablespoon olive oil
• 1 pound (450g) pork sausage, removed from casings or vegetarian sausage replacement
• 1 large yellow onion, chopped (approx. 1 cup)
• 2 stalks celery, chopped (approx. 1 cup)
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary, crushed
• 1/4 cup (packed) fresh parsley, chopped
• 6 cups (approx. 340g) crumbled cornbread (day-old is ideal)
• 2 cups (480ml) chicken broth or vegetable broth
• 1/2 cup (120ml) melted unsalted butter
• 1 large egg, lightly beaten
• Salt and freshly ground black pepper, to taste