Jalapeño Cornbread Stuffing

Start by making cornbread: Preheat oven to 350ºF and line an 8×8 baking pan with parchment paper. In a medium mixing bowl add cornmeal, flour, baking powder and sea salt. Whisk to combine. Whisk butter and honey in a separate large mixing bowl. Whisk in milk and eggs until just combined. Gradually stir in dry ingredients.

Pour mixture into the prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool cornbread in the pan for 10 minutes. Invert onto a cooking rack and cool completely at room temperature. Reduce oven heat to 200ºF.

Slice cornbread into large squares and break into bite sized pieces using hands. Place on a parchment paper lined baking sheet. Bake for 20 minutes to dry cornbread. This will help to prevent a soggy stuffing. Cool cornbread at room temperature while preparing other ingredients.

Increase oven to 350ºF and lightly grease a 9×9 glass casserole dish with butter. Heat butter over medium heat in a large skillet. Add celery and onions. Sauté 10 minutes or until tender. Stir in garlic and jalapeño and sauté 1 minute longer. Remove from heat and cool for 5 minutes.

In a large mixing bowl, whisk together eggs, chicken stock and salt, pepper, thyme, rosemary, and sage. Stir in cornbread and sautéed vegetables until evenly moistened. Fold in shredded cheddar cheese.

Pour mixture into prepared dish and bake for 25-30 minutes, until stuffing is golden brown on top. Serve.