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 Hamburger/Search Icon
Recipe

Buttermilk Cornbread for Stuffing

Scott Phillips

Yield: Yields 7 cups cornbread.

 

Ingredients

  • 4-3/4 oz. (1 cup) fine to medium cornmeal
  • 4-1/2 oz. (1 cup) unbleached all-purpose flour
  • 2 Tbs. granulated sugar
  • 1 Tbs. baking powder
  • 1/4 tsp. salt
  • 1 large egg, lightly beaten
  • 1/3 cup (5-1/2 Tbs.) unsalted butter, melted
  • 1 cup buttermilk

Preparation

  • Lightly grease an 8- or 9-inch square pan. Heat the oven to 350°F. Sift the dry ingredients into a medium bowl. Add the remaining ingredients and stir to just moisten the dry ingredients; don’t overmix. Pour the batter into the pan. Bake until the edges are light brown and a toothpick inserted in the center comes out clean, 20 to 30 minutes. Let cool for at least 5 minutes before crumbling.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks