Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Cornbread for Fruit-And-Nut Cornbread Stuffing
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- Level: Easy
- Total: 3 hr 10 min
- Active: 15 min
- Yield: 14 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 271
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 6 g
- Cholesterol
- 69 mg
- Sodium
- 313 mg
- Level: Easy
- Total: 3 hr 10 min
- Active: 15 min
- Yield: 14 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 271
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 6 g
- Cholesterol
- 69 mg
- Sodium
- 313 mg
Ingredients
Directions
- Preheat the oven to 450 degrees F. Butter a 9-by-13-inch baking dish; set aside. Combine 1 cup cornmeal and the sugar in a large bowl. Add the hot water and whisk to combine. Let stand 5 minutes.
- Whisk the buttermilk, eggs, baking powder and baking soda in a medium bowl, then whisk into the cornmeal mixture until smooth. Add the remaining 2 cups cornmeal and 2 teaspoons salt and whisk to combine. Stir in the melted butter (the batter will be runny).
- Pour the batter into the prepared baking dish and bake until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool 30 minutes in the pan, then turn out onto a rack and let cool completely, about 2 hours. Wrap in plastic wrap and let sit at room temperature until ready to use, up to 2 days. Cut into cubes before making Fruit-and-Nut Cornbread Stuffing.
