Yield: Yields 1-1/4 lb. cornbread.
Servings: eight to ten as cornbread or makes about 8 cups crumbled cornbread
Store-bought bread is fine for making most kinds of bread stuffing, but for cornbread stuffing, I think it’s best to make your own. This cornbread, adapted from a recipe by Fine Cooking contributing editor Pam Anderson, is noteworthy because it doesn’t call for any wheat flour, so it’s bursting with corn flavor. Use it to make cornbread stuffing or serve it warm, slathered with butter and honey or maple syrup.
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I never had cornbread before, so I can't compare. This one had a perfect consistency (not too fluffy) and had a creamy texture. Surprisingly easy and quick to make. Definitively a keeper!
I was surprised at how moist and delicious this cornbread was and how simple the ingredients were. I keep powdered buttermilk on hand for recipes that call for it and it worked perfectly here. I also added two whole eggs and was happy with the results.
Num num num num num! This is the only cornbread recipe I ever make.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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