Cornbread for Fruit-And-Nut Cornbread Stuffing

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  • Level: Easy
  • Total: 3 hr 10 min
  • Active: 15 min
  • Yield: 14 cups
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4 tablespoons unsalted butter, melted, plus more for the dish

3 cups yellow cornmeal (not coarsely ground)

1/4 cup sugar  

1 cup hot water  

1 1/2 cups buttermilk  

3 large eggs

2 teaspoons baking powder  

1 teaspoon baking soda  

Kosher salt 


  1. 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.
  2. 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). 
  3. 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.
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