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Recipe

Cornbread for Stuffing

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Ben Fink

Yield: Yields 18 cups of cubed cornbread.

If you don’t have a jelly roll pan, you can bake the cornbread in muffin tins or a 9×13-inch baking pan, lengthening the cooking time to 20 to 25 minutes.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups cornmeal
  • 2 Tbs. baking powder
  • 2 tsp. kosher salt
  • 2 large eggs
  • 1 cup packed brown sugar
  • 2/3 cup vegetable oil
  • 2 cups milk

Nutritional Information

      Nutritional Sample Size per cup of cubes
      Calories (kcal) : 250
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 25
      Sodium (mg): 360
      Carbohydrates (g): 36
      Fiber (g): 2
      Protein (g): 4

Preparation

  • Heat the oven to 400°F. Generously oil a 12×17-inch jelly roll pan. In a very large bowl, whisk the flour, cornmeal, baking powder, and salt. In a medium bowl, whisk the eggs with the brown sugar and vegetable oil until the mixture is smooth; whisk in the milk.
  • Add the milk mixture all at once to the cornmeal mixture and whisk quickly until just combined; don’t overmix. Pour the batter into the prepared pan and bake until a knife inserted in the center comes out clean, 12 to 15 minutes. Let the cornbread cool in the pan for 10 minutes, cut it into 1-inch cubes, and let it finish cooling in the pan.

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