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Cornbread for Stuffing
Recipe Summary
Yield: Makes one 9-by-5-inch loaf
Ingredients
Ingredient Checklist
Unsalted butter, for pan
1/2 cup all-purpose flour
1/2 cup fine yellow cornmeal
1 1/2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup whole milk, room temperature
1 large egg, room temperature
Cook's Notes
Cornbread can be stored, wrapped in plastic, up to 1 day.
Gallery
Cornbread for Stuffing
Recipe Summary
Yield: Makes one 9-by-5-inch loaf
Gallery
Cornbread for Stuffing
Cornbread for Stuffing
Cornbread for Stuffing
Recipe Summary
Yield: Makes one 9-by-5-inch loaf
Recipe Summary
Yield: Makes one 9-by-5-inch loaf
Yield: Makes one 9-by-5-inch loaf
Makes one 9-by-5-inch loaf
Ingredients
Ingredients
- Unsalted butter, for pan
- 1/2 cup all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1 1/2 teaspoons sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup whole milk, room temperature
- 1 large egg, room temperature
Directions
Preheat oven to 425 degrees. Butter a 9-by-5-inch loaf pan; set aside. Whisk together flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Set aside.
Whisk milk and egg in a small bowl. Pour into flour mixture, and stir until just combined (do not overmix; the batter should be lumpy).
Pour batter into prepared pan. Bake until top is golden brown and a cake tester inserted into center comes out clean, 20 to 25 minutes. Transfer to a wire rack; let cool completely.
Cook's Notes
Cornbread can be stored, wrapped in plastic, up to 1 day.
Cook’s Notes
Cornbread can be stored, wrapped in plastic, up to 1 day.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Cornbread for Stuffing
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cornbread for Stuffing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
