Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Recipe

Basic Cornbread for stuffing

Yield:Yields 8 cups.

This recipe makes a great not-too-sweet bread with a dry texture that’s perfect for stuffing.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 3/4 tsp. baking soda
  • 2 tsp. baking powder
  • 1-1/2 tsp. table salt
  • 3/4 tsp. freshly ground black pepper
  • 1 large egg, lightly beaten
  • 1-1/2 cups buttermilk
  • 2 Tbs. unsalted butter or rendered bacon fat

Nutritional Information

  • Nutritional Sample Size per half cup crumbs
  • Calories (kcal) : 80
  • Fat Calories (kcal): 20
  • Fat (g): 2.5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 20
  • Sodium (mg): 440
  • Carbohydrates (g): 13
  • Fiber (g): 1
  • Protein (g): 3

Preparation

  • Heat the oven to 350°F. Sift together the cornmeal, flour, baking soda, baking powder, salt, and pepper. Combine the egg and buttermilk, add them to the dry ingredients, and stir to combine. Heat the butter in a 10-inch ovenproof skillet over moderate heat until bubbly. Tilt to coat the pan and then pour in the batter. Cook the bread on the stove for about 3 minutes to give it a good crust. Put the skillet in the oven to bake until a toothpick inserted in the center of the bread comes out clean, 20 to 25 minutes. Turn the cornbread out on a rack so it doesn’t get soggy as it cools.

Reviews

Rate or Review

Reviews (3 reviews)

  • SoCo18| 07/10/2017

    Also, definitely go for the bacon fat instead of butter. It really brings that crust to the next level!

  • SoCo18| 07/10/2017

    Beautiful flavor for stuffing. I added in some chopped jalapeno for a little heat. Yum!

  • User avater
    mowgli| 11/26/2010

    This is wonderful, easy and fast - what more could you ask for?? It is perfect for stuffing as it is not too sweet.

Rate this Recipe

Write a Review

Videos

View All

Connect

按照烹饪你的罚款favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.