Cornbread for Stuffing
Make this for our Cornbread, Wild Mushroom, and Pecan Stuffing.
- Yield: Makes one 9-by-5-inch loaf
Source: Martha Stewart Living, November 2006
- Unsalted butter, for pan
- 1/2 cup all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1 1/2 teaspoons sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup whole milk, room temperature
- 1 large egg, room temperature
Preheat oven to 425 degrees. Butter a 9-by-5-inch loaf pan; set aside. Whisk together flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Set aside.
Whisk milk and egg in a small bowl. Pour into flour mixture, and stir until just combined (do not overmix; the batter should be lumpy).
Pour batter into prepared pan. Bake until top is golden brown and a cake tester inserted into center comes out clean, 20 to 25 minutes. Transfer to a wire rack; let cool completely.