If you are using this cornbread for your stuffing, you will use about three-quarters of the recipe -- the rest is for nibbling.
Ingredients:
4 large eggs
1-1/3 cups buttermilk
1-1/3 cups milk
2 cups yellow cornmeal, preferably stone-ground
2 cups all-purpose flour
4 tsp. baking powder
1 tsp. baking soda
2 Tbs. sugar
1 tsp. salt
4 Tbs. unsalted butter, melted, plus extra for greasing baking dish
Preparation:
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9" by 13" baking dish with butter.
- Beat eggs in medium bowl; whisk in buttermilk and milk.
- Whisk cornmeal, flour, baking powder, baking soda, sugar, and salt together in large bowl. Push dry ingredients up sides of bowl to make a well, then pour egg and milk mixture into well and stir with whisk until just combined; stir in butter.
- Pour batter into greased baking dish. Bake until top is golden brown and edges have pulled away from sides of pan, 30 to 40 minutes.
- Transfer baking sheet to wire rack and cool to room temperature before using, about 1 hour.
Makes about 16 cups crumbled cornbread.
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