2 cups cornmeal, preferably stone-ground
2 cups all-purpose flour
1 tablespoons baking powder
2 teaspoons salt, plus more to taste
1 large egg, lightly beaten
2 cups skim or low fat milk
2 tablespoons vegetable oil, preferably canola
2 cups onions, chopped
2 cups celery, chopped (4 large ribs)
1/4 cup fresh parsley, chopped
2 1/2 cups defatted chicken stock
Freshly ground black pepper to taste
Preheat the oven to 375*F. Lightly oil
an 8-inch square baking dish or spray with nonstick cooking spray.
Combine cornmeal, flour, baking powder,
and 2 teaspoons salt in large bowl and mix well.
In a separate bowl, whisk together egg,
milk, and 1 1/2 tablespoons of the oil; add to the dry ingredients
and stir just until evenly moistened.
Turn the batter into the prepared baking
dish and bake for 25 to 30 minutes, or until a toothpick inserted
in the center comes out clean. Let cool in the pan or a rack.
Cut into 1-inch cubes. (The cornbread can be prepared ahead and
stored in a plastic bag in the freezer for up to 1 month. Thaw
before continuing.)
In a large nonstick skillet, heat the
remaining 1/2 tablespoon oil over medium-high heat. Add onions
and celery and cook, stirring often, until softened, about 5
minutes. Transfer to a large bowl and add the cubed corn bread
and parsley; toss to mix. Slowly add chicken stock, tossing until
the corn bread is well moistened. Season with pepper and salt.
