Corn Bread For Stuffing
Serves: 5
Estell Schumm
1 January 1970
Based on User reviews:
56
Spice
46
Sweetness
51
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.5 cups
Yellow Cornmeal1 cup
All-Purpose Flour1 tbsp
Baking Powder1 tsp
Salt1 cup
Milk1 large
EggDirections:
1
Preheat oven to 425 degrees F
2
And grease an 8-inch square baking pan
3
In a bowl whisk together cornmeal, flour, baking powder, and salt
4
In a small bowl whisk together milk, egg, and butter and add to cornmeal mixture, stirring only until just combined
5
Pour batter into pan and bake in middle of oven 20 to 25 minutes, or until pale golden and a tester comes out clean
6
Cool corn bread in pan on a rack 5 minutes
7
Invert corn bread onto rack and cool completely
8
Crumble corn bread coarsely into a large shallow baking pan
9
Let corn bread stand at room temperature until stale, at least 3 hours or overnight
10
Preheat oven to 300 degrees F
11
Toast corn bread in middle of oven, stirring occasionally, until dried and golden, about 30 minutes