To achieve an extra crispy and golden top, place it in the oven on the grill setting for the last 2-3 minutes of baking, but watch it closely to prevent it from burning
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 60 minutes |
| Serves | 8 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 320 |
| Fat | 21.6g |
| Saturates | 12.5g |
| Protein | 7.5g |
| Carbs | 26.1g |
| Sugars | 7.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Grease a 33cm x 23cm oven-proof pan.
Prepare the muffin mix according to package instructions. Allow to cool.
Melt the butter. Finely chop the herbs. Finely slice the red onion and celery sticks. Grate the cheese.
Combine the melted butter and herbs and set aside.
Heat a medium-sized non-stick pan over a medium heat. Add 1 tablespoon of the herb butter to the pan. Add the onion and celery and sauté until golden.
Cube the cornbread and place in a large bowl along with the onion mixture and half the grated cheese.
In a jug, whisk together the stock and eggs then add it to the stuffing mixture. Season with salt and pepper and toss well to combine.
Place the stuffing mixture in the greased pan. Drizzle over the remaining herb butter and finish with the remaining grated cheese.
Bake for approx. 20-25 minutes or until golden.
