CORNBREAD FOR DRESSING

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Cornbread for Dressing image

Provided by Betty Rosbottom

Categories     Bread     Side     Bake     Thanksgiving     Low Fat     Vegetarian     Low Cal     Cornmeal     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 12 cups 1/2-inch cubes cornbread

Number Of Ingredients 8

1 3/4 cups buttermilk
5 large eggs
2 tablespoons sugar
1 1/2 teaspoons coarse kosher salt
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 1/4 cups cornmeal
3 tablespoons melted butter

Steps:

  • Preheat oven to 400°F. Generously butter 9x9x2-inch metal baking pan. Whisk buttermilk, eggs, sugar, salt, baking powder, and baking soda in large bowl until well blended. Whisk in cornmeal, then melted butter. Transfer batter to prepared pan.
  • Bake cornbread until top is golden brown and tester inserted into center comes out clean, about 23 minutes. Cool cornbread in pan on rack. DO AHEAD: Cornbread can be made 1 day ahead. Cool completely, cover, and store at room temperature.

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