Cornbread for Roasted-Garlic Stuffing
Half of this recipe will be used for our Roasted Garlic Stuffing; the remaining half can be served to your guests.
- Servings: 10
Source: Martha Stewart Living, November 1996
- 3 cups yellow cornmeal, preferably stone-ground
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 3 tablespoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
- 2 cups nonfat buttermilk
- 1 cup milk
- 3 large eggs
- 3/4 cup melted vegetable shortening (4 1/2 ounces), plus more to coat skillet
Heat oven to 375 degrees. Grease 11-inch cast-iron skillet or 9-by-13-inch baking dish with shortening; set aside. In large bowl, combine cornmeal, flour, sugar, baking powder and soda, and salt. In medium bowl, whisk buttermilk, milk, and eggs; whisk into dry ingredients. Whisk in shortening until combined.
Pour batter into prepared skillet or dish; bake until firm and lightly browned, about 45 minutes. Transfer pan to wire rack to cool.