4 tablespoons butter
2 cups chopped Vidalia onions
1 cup chopped celery
2 cups frozen corn kernels – defrosted
2 tablespoons minced garlic
1 cup diced red pepper
½ pound diced honey maple ham
2 eggs
3 cups homemade chicken stock
½ cup heavy cream
4 tablespoons freshly chopped flat-leaf parsley
2 tart apples, cored and chopped
Salt and freshly ground black pepper
8 cups cubed and toasted cornbread (see recipe below)
Unsalted butter for dotting the top of the casserole
Cornbread: 3 cups yellow cornmeal
1 cup all purpose flour
¼ cup sugar
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 cups buttermilk
4 eggs - beaten
6 tablespoons unsalted butter – melted

Preheat oven to 375 degrees.



In a large sauté skillet, melt the butter and add the onions and celery. Cook until translucent and then add in the corn kernels. Add ham and cook over low heat for 2 more minutes. Set aside to slightly cool. Whisk together eggs, stock, cream and parsley and apples and season with salt and pepper, to taste.



In a large bowl, combine the cooked vegetable mixture with the cornbread and mix gently. Put the stuffing mixture in a 4-quart buttered casserole and dot with butter. Bake covered for 30 minutes. Uncover and bake for additional 20 minutes or until crusty. Serve immediately.



Cornbread:



Preheat oven to 425 degrees. Butter a 9” x 13” baking pan.



Mix first 6 ingredients in a bowl.



Mix buttermilk, eggs and butter together. Add to dry ingredients and stir until just mixed. Pour into prepared pan: bake cornbread until firm to touch - about 30 - 40 minutes.



Remove from oven and allow to cool. Cube enough cornbread to prepare the recipe and reserve the rest of the cornbread to serve with your dinner.