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Old-Fashioned Cornbread for Stuffing

2 1/2 cups yellow cornmeal, preferably stone-ground
1 1/2 cups all-purpose flour
4 teaspoons baking soda
1 teaspoon salt
2 cups whole milk
6 tablespoons unsalted butter, melted
2 large eggs, beaten

1. Preheat oven to 375*F (190*C). Lightly butter an 11 x 17 x 1-inch jelly roll pan.
2. In a large bowl, whisk the cornmeal, flour, baking soda, and salt to combine. Make a well in the center and pour in the milk, butter, and eggs. Stir just until smooth. Transfer to the prepared pan and smooth the top with a metal spatula.
3. Bake until the top is golden brown and springs back when gently pressed in the center, about 20 minutes. Let cool in the pan on a wire cake rack. (The cornbread can be prepared up to 1 day ahead, covered, and stored at room temperature, or wrapped in aluminum foil and frozen for up to 1 month.)
4. To use for stuffing, crumble the cornbread right into the jelly-roll pan. Let stand overnight at room temperature to dry out, or toast lightly in a 350*F (180*C) oven for 15 to 20 minutes.

Makes 10 cups.