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This cornbread is perfect to use in turkey stuffing.

Martha Stewart Living, November 1998




Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

Bake the cornbread at least one day before you assemble the stuffing.