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Buttermilk Cornbread for Stuffing

Scott Phillips

Yield: Yields 7 cups cornbread.



  • 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


  • 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.


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