Buttermilk Cornbread for Stuffing

Buttermilk Cornbread for Stuffing
Photo by Scott Phillips


  • 4-¾ oz. (1 cup) fine to medium cornmeal
  • 1 Tbs. baking powder
  • ¼ tsp. salt
  • 4-½ oz. (1 cup) unbleached all-purpose flour
  • 2 Tbs. granulated sugar
  • 1 large egg, lightly beaten
  • 1/3 cup (5-½ Tbs.) unsalted butter, melted
  • + 1 more ingredients
    • 1 cup buttermilk

Lightly grease an 8- or 9-inch square pan. Heat the oven to 350°F. Sift the dry ingredients into a medium bowl. Add the remaining ingredients and stir to just moisten the dry ingredients; don’t overmix. Pour the batter into the pan. Bake until the edges are light brown and a toothpick inserted in...

View full recipe at Fine Cooking


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