Steven Satterfields Cornbread Recipes

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STEVEN SATTERFIELD'S CORNBREAD



Steven Satterfield's Cornbread image

Use to make Miller Union chef Steven Satterfield's Cherry-Pecan Cornbread Dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes enough for 12 servings of dressing

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter, melted, plus more unmelted for baking dish
1 1/2 cups stone ground cornmeal
1 cup unbleached all-purpose flour
1 1/2 tablespoons coarse salt
1 teaspoon baking soda
3 eggs, lightly beaten
1 1/2 cups buttermilk

Steps:

  • Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish; set aside.
  • In a medium bowl, whisk together cornmeal, flour, salt, and baking soda; set aside. In a small bowl, whisk together eggs and buttermilk. Whisk egg mixture into cornmeal mixture and stir in melted butter until mixture is well combined.
  • Pour batter into prepared baking dish and transfer to oven. Bake until center is set and golden brown, about 25 minutes. Let cool completely before using. Cornbread for dressing is best when made a day in advance.

CHERRY-PECAN CORNBREAD DRESSING



Cherry-Pecan Cornbread Dressing image

Baking this cornbread dressing from Miller Union chef Steven Satterfield in muffin tins gives each serving crispy, savory edges.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 12

3 tablespoons plus 1 1/2 teaspoons unsalted butter
Cornbread
3/4 cup dried cherries, chopped
3/4 cup chopped pecan pieces
3/4 cup chopped onion
2/3 cup chopped celery
2 tablespoons chopped shallots
2 teaspoons fresh finely chopped sage
1 1/2 teaspoons chopped fresh thyme leaves
1 3/4 cups homemade or store-bought low-sodium chicken stock
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 325 degrees. Using 2 tablespoons butter, butter a standard 12-cup muffin tin; set aside.
  • Break cornbread into medium-fine pieces by hand in the pan it was baked in; add cherries and pecans; set aside.
  • Heat remaining 1 tablespoon plus 1 1/2 teaspoons butter in a large skillet over medium-high heat. Add onion, celery, shallots, sage, and thyme; cook, stirring, until onions are translucent. Add chicken stock and bring to a simmer; let simmer for 5 minutes and remove from heat.
  • Pour vegetable mixture over cornbread and mix to combine; let cool slightly. Stir in eggs and season with salt and pepper.
  • Using your hands or an ice cream scoop, fill prepared muffin tin with cornbread mixture. Transfer to oven and bake until set, about 40 minutes. Let cool before removing from muffin tins.

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