Basic Cornbread for Stuffing
This cornbread is perfect to use in turkey stuffing.
Source: Martha Stewart Living, November 1998
- 4 tablespoons unsalted butter, melted, plus more for pan
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
Heat oven to 425 degrees. Generously butter an 8-by-8-by-2-inch baking pan, and set aside.
In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. In a small bowl, whisk together the milk and egg. Add milk mixture to flour mixture. Add the melted butter, and whisk to just combine.
Pour mixture into pan; bake until golden brown and firm to the touch, 18 to 20 minutes. Transfer to a wire rack to cool completely. Let stand overnight, uncovered.