Cornbread for Stuffing

1 9-by-5-inch loaf


  • Unsalted butter, for pan

  • ½ cup all-purpose flour

  • ½ cup fine yellow cornmeal

  • 1 ½ teaspoons sugar

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • ½ cup whole milk, room temperature

  • 1 large egg, room temperature


  1. 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.

  2. 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).

  3. 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.

Cook's Notes

Cornbread can be stored, wrapped in plastic, up to 1 day.

Related Articles