Corn Bread For Stuffing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | November 19 | 1 | Servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 1 1/2 | c | Yellow cornmeal |
| 1 | T | Double-acting baking powder |
| 1 | t | Salt |
| 1 | c | Milk |
| 1 | Egg | |
| 3 | T | Unsalted butter, melted and |
| cooled |
INSTRUCTIONS
In a bowl whisk together the flour, the cornmeal, the baking powder, and the salt. In a small bowl whisk together the milk, the egg, and the butter, and stir the mixture into the cornmeal mixture, stirring until the batter is just combined. Pour the batter into a greased 8-inch-square baking pan and bake the corn bread in the middle of a preheated 425F. oven for 20 to 25 minutes, or until the top is pale golden and a tester comes out clean. Let the corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it cool completely. Crumble the corn bread coarse into 2 shallow baking pans and toast it in the middle of a preheated 325F. oven, stirring occasionally, for 30 to 35 minutes, or until it is dried and deep golden. Makes about 4 cups. Gourmet November 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1624
Calories From Fat: 454
Total Fat: 51.9g
Cholesterol: 297.1mg
Sodium: 4045.2mg
Potassium: 1083mg
Carbohydrates: 252g
Fiber: 16.8g
Sugar: 14.1g
Protein: 42.5g