Recipe: Boston Market Cornbread, Buttermilk Cornbread, Bandera's Incredible Cornbread Stuffing - Some recipes for Jim.

Boston Market Cornbread

2 boxes Jiffy Mix cornbread mix
1 box yellow cake mix (18.25 oz)

Mix both boxes according to directions and combine the two batters. (Or use a very large bowl and combine mixes and ingredients all at
once). Bake in a 9x13 pan at 350 for 30 minutes or until done.

Buttermilk Cornbread

2 Tbsp vegetable oil
1 cup yellow cornmeal
1 Tbsp all-purpose flour
1-1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 large egg

Heat oil in an 8" cast iron skillet or muffin pans in a 450 F. oven for 5 min.

Combine cornmeal and next 4 ingredients in a medium bowl; make a well in the center of the mixture.

Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened. Pour into the hot skillet. Bake at 450 F. for 20 min. or until golden.

Yield - 6 - 8 servings

Bandera's Incredible Cornbread Stuffing
Source: Special to the Town Crier
Bandera Restaurant in downtown Los Altos created the "Incredible Cornbread Stuffing" for the holidays with its iron skillet cornbread recipe.

1 1/2 ounces softened butter
2 cups chopped onions
1 cup chopped celery
2 tablespoons chopped garlic
1 teaspoon black pepper
1/2 teaspoon rubbed sage
12-ounce crouton bread cut into 1 inch by 2 inch pieces
2 1/2 cups cold chicken or turkey stock
1 skillet Bandera Cornbread

Heat butter on medium heat until melted. Add onions, celery and garlic and cook for 2 minutes. Add black pepper and sage. Continue to cook until vegetables are tender. Remove from heat and allow to cook thoroughly. Mix together cooled/saut ed veggies with cornbread and crouton bread. Add stock. Carefully mix until combined. Add to a buttered baking dish. Dot with softened butter. Cover with foil. Bake for approximately 10 minutes in 350- degrees F. until hot. Remove foil and bake for an additional 5 minutes.