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Cornbread for Stuffing

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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 9x13-inch baking pan, lengthening the cooking time to 20 to 25 minutes.

  • 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

Heat the oven to 400°F. Generously oil a 12x17-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.

nutrition information (per serving):
Size : per cup of cubes; Calories (kcal): 250; Fat (g): fat g 10; Fat Calories (kcal): 90; Saturated Fat (g): sat fat g 2; Protein (g): protein g 4; Monounsaturated Fat (g): 2; Carbohydrates (g): carbs g 36; Polyunsaturated Fat (g): 5; Sodium (mg): sodium mg 360; Cholesterol (mg): cholesterol mg 25; Fiber (g): fiber g 2;

Photo: Ben Fink

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