Corn Bread for Stuffing

Yield:
About 5 1/2 cups
Level:
Easy
Ingredients
  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled
Directions
  • Preheat oven to 425 degrees F. and grease an 8-inch square baking pan.

  • In a bowl whisk together cornmeal, flour, baking powder, and salt. In a small bowl whisk together milk, egg, and butter and add to cornmeal mixture, stirring only until just combined.

  • 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.


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