CORNBREAD FOR DRESSING
Provided by Betty Rosbottom
Categories Bread Side Bake Thanksgiving Low Fat Vegetarian Low Cal Cornmeal Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 12 cups 1/2-inch cubes cornbread
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Generously butter 9x9x2-inch metal baking pan. Whisk buttermilk, eggs, sugar, salt, baking powder, and baking soda in large bowl until well blended. Whisk in cornmeal, then melted butter. Transfer batter to prepared pan.
- Bake cornbread until top is golden brown and tester inserted into center comes out clean, about 23 minutes. Cool cornbread in pan on rack. DO AHEAD: Cornbread can be made 1 day ahead. Cool completely, cover, and store at room temperature.
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Malaika Milikx
[email protected]This cornbread is a keeper!
Noni Win
[email protected]I highly recommend this cornbread recipe.
Zoumara Suber
[email protected]This cornbread is perfect for dressing.
Leon T
[email protected]I love the texture of this cornbread.
Ruman Rehan
[email protected]This cornbread is so moist and flavorful.
Pabel MS
[email protected]I've been looking for a good cornbread recipe for a long time, and I'm so glad I found this one.
karen park
[email protected]I made this cornbread for my family last night, and they loved it.
Md Yeasin Ahmed
[email protected]This is the best cornbread recipe I've ever tried.
Davis0253 davis
[email protected]I've made this cornbread several times now, and it always turns out great.
Chelslea Clark
[email protected]This cornbread is the perfect base for my dressing recipe. It's moist and flavorful, and it holds together well without being too dense.