Cornbread for Stuffing

Cornbread for Stuffing
Photo by Ben Fink


  • 2 cups all-purpose flour
  • 2 cups cornmeal
  • 2/3 cup vegetable oil
  • 1 cup packed brown sugar
  • 2 tsp. kosher salt
  • 2 cups milk
  • 2 Tbs. baking powder
  • + 1 more ingredients
    • 2 large eggs

Heat the oven to 400°F. Generously oil a 12x17-inch jelly roll pan. In a very large bowl, whisk the flour, cornmeal, baking powder, and salt. In a medium bowl, whisk the eggs with the brown sugar and vegetable oil until the mixture is smooth; whisk in the milk. Add the milk mixture all at once t...

View full recipe at Fine Cooking


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