Corn Bread for Stuffing
- About 5 1/2 cups
Preheat oven to 425 degrees F. and grease an 8-inch square baking pan.
Pour batter into pan and bake in middle of oven 20 to 25 minutes, or until pale golden and a tester comes out clean. Cool corn bread in pan on a rack 5 minutes. Invert corn bread onto rack and cool completely.
Crumble corn bread coarsely into a large shallow baking pan. Let corn bread stand at room temperature until stale, at least 3 hours or overnight.
Preheat oven to 300 degrees F.
Toast corn bread in middle of oven, stirring occasionally, until dried and golden, about 30 minutes.
Recipe courtesy of Gourmet Magazine