Stuffing Cornbread

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1/3 cup vegetable oil, plus more for brushing

2 cups stone-ground yellow cornmeal

1/3 cup all-purpose flour

2 tablespoons sugar

11/2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

2/3 cup whole milk


  1. Preheat the oven to 425 degrees F. Brush a 9-by-13-inch baking dish with vegetable oil.
  2. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. Stir in the eggs, milk and cup vegetable oil. Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 15 minutes. Cool completely. To use for stuffing, cut into cubes and let dry out overnight at room temperature.
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