Old-Fashioned Cornbread for Stuffing
This cornbread recipe for stuffing can be prepared ahead, wrapped in aluminum foil and frozen for up to one month. Thaw when ready to use and proceed with step four.
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
- Preheat oven to 375°F (190°C). Lightly butter an 11 x 17 x 1-inch jelly roll pan.
- 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.
- 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.
- 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 (175°C) oven for 15 to 20 minutes.
Makes 10 cups.