Cornbread for Stuffing

Cuisine, December 1982

1 hour — 10 servings (or about 6 cups crumbs for stuffing)

Ingredients

1	cup	yellow cornmeal
1	cup	all-purpose flour
1	tablespoon	baking powder
1	tablespoon	sugar
1⁄2	teaspoon	salt
1	cup	milk
1		egg (at room temperature)
1⁄4	cup	unsalted butter (melted)

Instructions

Heat oven to 425°. Butter an 8 inch square baking pan; dust with flour, tapping out excess.

Sift cornmeal, 1 cup flour, baking powder, sugar, and salt together into large bowl. In separate bowl, whisk together milk, egg, and melted butter. Add the cornmeal mixture all at once; stir just until dry ingredients are thoroughly moistened with milk mixture. Scrape into prepared baking pan; smooth with spatula.

Bake until edges are lightly browned and pull away from sides of pan, about 25 minutes. Cool in pan on wire rack for 10 minutes. Remove from pan; cool thoroughly on rack before using.