When I set myself upon a Mexican menu, I knew that all of those cornbread stuffing recipes I’d seen over the years would finally have their day in my Cornbread Stuffing with Cotija, Figs and Sage. I started with a favorite cornbread recipe and subbed sage for rosemary to make it a little more Thanksgiving in nature. Then I diced it and toasted it. Finally, it was time to get down to the stuffing. (That said, you don’t need to wait for Thanksgiving to enjoy this amazing cornbread; just keep in mind the preheat and butter the pan trick works like a charm for that crunchy, crusty outside to the cornbread). This sweet, savory Cornbread Stuffing with Cotija, Figs and Sage soaked up the mole sauce like a charm. And it paired perfectly with the tart and tangy cranberry relish. 1 ½ cups yellow stone-ground cornmeal ¾ cup all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder 2 tablespoons chopped sage leaves 1 teaspoon kosher salt 1 cup plus 2 tablespoons buttermilk 2 large eggs 8 small, plump dried Black Mission figs, diced ½ cup crumbled cotija cheese 3 tablespoons unsalted butter, melted 1 tablespoon vegetable oil 1 cup pine nuts; … Continue reading →