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Gallery Cornbread for Roasted-Garlic Stuffing Recipe Summary Servings: 10
Ingredients Ingredient Checklist 3 cups yellow cornmeal, preferably stone-ground 1 1/2 cups all-purpose flour 1/4 cup sugar 3 tablespoons baking powder 1 teaspoon baking soda 2 teaspoons salt 2 cups nonfat buttermilk 1 cup milk 3 large eggs 3/4 cup melted vegetable shortening (4 1/2 ounces), plus more to coat skillet
Gallery Cornbread for Roasted-Garlic Stuffing
Recipe Summary Servings: 10
Gallery
Cornbread for Roasted-Garlic Stuffing
Cornbread for Roasted-Garlic Stuffing
Cornbread for Roasted-Garlic Stuffing
Recipe Summary Servings: 10
Recipe Summary
Servings: 10
Servings: 10
10
Ingredients
Ingredients
- 3 cups yellow cornmeal, preferably stone-ground 1 1/2 cups all-purpose flour 1/4 cup sugar 3 tablespoons baking powder 1 teaspoon baking soda 2 teaspoons salt 2 cups nonfat buttermilk 1 cup milk 3 large eggs 3/4 cup melted vegetable shortening (4 1/2 ounces), plus more to coat skillet
Directions
Heat oven to 375 degrees. Grease 11-inch cast-iron skillet or 9-by-13-inch baking dish with shortening; set aside. In large bowl, combine cornmeal, flour, sugar, baking powder and soda, and salt. In medium bowl, whisk buttermilk, milk, and eggs; whisk into dry ingredients. Whisk in shortening until combined.
Pour batter into prepared skillet or dish; bake until firm and lightly browned, about 45 minutes. Transfer pan to wire rack to cool.
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All Reviews for Cornbread for Roasted-Garlic Stuffing
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All Reviews for Cornbread for Roasted-Garlic Stuffing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
