The following corn bread is not to be eaten on its own; it's meant for stuffing, so we've deliberately made it dry.
Recipe information
Yield
Makes about 5 1/2 cups
Ingredients
Preparation
Step 1
Preheat oven to 425°F. and grease an 8-inch square baking pan.
Step 2
In a bowl whisk together cornmeal, flour, baking powder, and salt. In a small bowl whisk together milk, egg, and butter and add to cornmeal mixture, stirring only until just combined.
Step 3
Pour batter into pan and bake in middle of oven 20 to 25 minutes, or until pale golden and a tester comes out clean.
Step 4
Cool corn bread in pan on a rack 5 minutes. Invert corn bread onto rack and cool completely.
Step 5
Crumble corn bread coarse into a large shallow baking pan. Let corn bread stand at room temperature until stale, at least 3 hours or overnight.
Step 6
Preheat oven to 300°F.
Step 7
Toast corn bread in middle of oven, stirring occasionally, until dried and golden, about 30 minutes.
