CORNBREAD FOR DRESSING -MARTHA STEWART
From Thanksgiving edition of Martha Stewart Living 2007. Had to post for safe keeping and am going to try this for Thanksgiving. This is part of the dressing recipe.
Provided by Pixies Kitchen
Categories Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425. Butter an 8 inch square baking dish. Whisk together cornmeal, salt, sugar, and baking powder in a large bowl. Whisk together eggs, buttermilk, and butter in a medium bowl. Add egg mixture to cornmeal mixture, stir to combine.
- Pour batter into prepared baking dish. Bake until golden and toothpick inserted into center comes out clean, about 25 minutes. Let cool slightly in dish on wire rack. Run knife around edges of dish to loosen, and invert onto rack to cool completely. Cornbread can be wrapped in plastic and stored at room temperature for up to 3 days. For dressing, let stand overnight, uncovered, to dry out before crumbling.
Nutrition Facts : Calories 313.3, Fat 12.4, SaturatedFat 6.2, Cholesterol 128.1, Sodium 834, Carbohydrate 43.2, Fiber 3.7, Sugar 3.7, Protein 9.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love