We adapted this very moist stuffing from the Herbal Celebrations Cookbook (Whitecap) by Noël Richardson and Jenny Cameron. If you’re not a fan of cornbread, check out our toasted bread alternative.
Preheat oven to 375F (190C). Oil a 9-inch (23-cm) round baking pan. In a bowl, use a fork to stir 1 cup (250 mL) flour with 1 tablespoon (15 mL) baking powder and 1 cup (250 mL) cornmeal. Make a well in centre. Whisk 1 egg in another bowl. Whisk in 1 cup (250 mL) buttermilk and 1/2 cup (125 mL) melted butter. Pour into cornmeal mixture and stir just until mixed. Pour into pan. Bake in centre of 375F (190C) oven until set, about 20 minutes.