Cornbread for Fruit-And-Nut Cornbread Stuffing
- Level: Easy
- Yield: 14 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 271
- Total Fat
- 7
- Saturated Fat
- 4
- Carbohydrates
- 45
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 6
- Cholesterol
- 69
- Sodium
- 313
- Total: 3 hr 10 min
- Active: 15 min
Ingredients
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
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.