Cornbread-Brown Butter Stuffing

1. 1

   In a medium skillet over medium-low heat, melt the butter.

2. 2

   Cook, undisturbed, until the foam subsides and the butter is a deep brown and smells nutty.

3. 3

   Transfer immediately to a heatproof liquid measuring cup or bowl.

4. 4

   In a large bowl, combine the cornbread, scallions, 3 tablespoons butter, eggs, sage, salt, chili powder, and black pepper.

5. 5

   If the mixture looks dry, add a little stock or water.

6. 6

   Spoon the stuffing into a 1 1/2 quart gratin dish.

7. 7

   Drizzle the remaining butter over the stuffing.

8. 8

   (At this point you can wrap the cornbread well with plastic wrap and refrigerate it overnight.)

9. 9

   Preheat oven to 350 degrees and bake until crisp and browned on top, about 30 to 45 minutes.

No additional tips available.