Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Basic Cornbread for Stuffing Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 30, 2019 Print Rate It Share Share Tweet Pin Email This cornbread is perfect to use in turkey stuffing. Ingredients 4 tablespoons unsalted butter, melted, plus more for pan 1 cup yellow cornmeal 1 cup all-purpose flour ¼ cup sugar 1 tablespoon baking powder ½ teaspoon salt 1 cup milk 1 large egg Directions 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. Rate it Print