Corn Bread for Stuffing

1. 1

   Preheat oven to 425F.

2. 2

   and grease an 8-inch square baking pan.

3. 3

   In a bowl whisk together cornmeal, flour, baking powder, and salt.

4. 4

   In a small bowl whisk together milk, egg, and butter and add to cornmeal mixture, stirring only until just combined.

5. 5

   Pour batter into pan and bake in middle of oven 20 to 25 minutes, or until pale golden and a tester comes out clean.

6. 6

   Cool corn bread in pan on a rack 5 minutes.

7. 7

   Invert corn bread onto rack and cool completely.

8. 8

   Crumble corn bread coarse into a large shallow baking pan.

9. 9

   Let corn bread stand at room temperature until stale, at least 3 hours or overnight.

10. 10

    Preheat oven to 300F.

11. 11

    Toast corn bread in middle of oven, stirring occasionally, until dried and golden, about 30 minutes.

* Per serving · 4 servings · Values may vary.

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