Golden Quickbread Stuffing

This makes a lovely and different Thanksgiving side dish, or a great breakfast topped with cheese and eggs. And much more nutritious than if it was made with commercial corn meal.

Dry mix

• 1 bag GRAINSTORM Golden Quickbread Mix
  Or mill your own

Wet mix

• 4 large eggs
• 4 Tbsp butter, melted
• 2 cups milk
• 1 cup heavy cream

Other ingredients

• 2 large onions
• 6 cups fresh (or frozen) organic corn kernels (about 4 ears)
• 2 tbsp fresh thyme

DIRECTIONS

1. Preheat oven to 400°F, use convection if you have it; lightly grease a 13 x 9 baking dish
2. sauté the onion for a few minutes, then add corn and thyme, sauté a few minutes more and remove from heat
3. Wet mix: in a large mixing bowl, beat the eggs, add remaining ingredients and whisk until smooth
4. Final batter: add onion/corn mixture to wet mixe, then add dry mix, folding gently until no dry spots remain. Do not over mix. Do NOT beat smooth.
5. Fill pan and bake 40-50 minutes until the tops JUST spring back. Do not over bake.
6. Let it cool and serve right out of the pan

Serves 12-14 as a side dish