Corn Bread for Stuffing

1. 1

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

2. 2

   In a small bowl whisk together the milk, the egg, and the butter, and stir the mixture into the cornmeal mixture, stirring until the batter is just combined.

3. 3

   Pour the batter into a greased 8-inch-square baking pan and bake the corn bread in the middle of a preheated 425F.

4. 4

   oven for 20 to 25 minutes, or until the top is pale golden and a tester comes out clean.

5. 5

   Let the corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it cool completely.

6. 6

   Crumble the corn bread coarse into 2 shallow baking pans and toast it in the middle of a preheated 325F.

7. 7

   oven, stirring occasionally, for 30 to 35 minutes, or until it is dried and deep golden.

No additional tips available.