Reviews (1)
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Martha Stewart Member
Rating: Unrated
11/26/2009
I would not recommend this - there was not much taste and it crumbled very easily. Better to use the everyday food recipe for buttermilk cornbread.
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Cornbread for Dressing
Credit:
Anna Williams
Recipe Summary
Yield: Makes one 8-inch square (enough for 1 recipe of Cornbread-and-Biscuit Dressing)
Ingredients
Ingredient Checklist
2 1/2 cups yellow cornmeal
1 1/4 teaspoons salt
1 teaspoon granulated sugar
4 teaspoons baking powder
3 large eggs
1 1/4 cups buttermilk, room temperature
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for baking dish
Cook's Notes
Cornbread can be wrapped in plastic and stored at room temperature for up to 3 days. For dressing, let stand overnight, uncovered, to dry out before crumbling.
Gallery
Cornbread for Dressing
Credit:
Anna Williams
Recipe Summary
Yield: Makes one 8-inch square (enough for 1 recipe of Cornbread-and-Biscuit Dressing)
Gallery
Cornbread for Dressing
Credit:
Anna Williams
Cornbread for Dressing
Credit:
Anna Williams
Cornbread for Dressing
Recipe Summary
Yield: Makes one 8-inch square (enough for 1 recipe of Cornbread-and-Biscuit Dressing)
Recipe Summary
Yield: Makes one 8-inch square (enough for 1 recipe of Cornbread-and-Biscuit Dressing)
Yield: Makes one 8-inch square (enough for 1 recipe of Cornbread-and-Biscuit Dressing)
Makes one 8-inch square (enough for 1 recipe of Cornbread-and-Biscuit Dressing)
Ingredients
Ingredients
- 2 1/2 cups yellow cornmeal
- 1 1/4 teaspoons salt
- 1 teaspoon granulated sugar
- 4 teaspoons baking powder
- 3 large eggs
- 1 1/4 cups buttermilk, room temperature
- 1/2 stick (4 tablespoons) unsalted butter, melted, plus more for baking dish
Directions
Preheat oven to 425 degrees. Butter an 8-inch square baking dish. Whisk together cornmeal, salt, sugar, and baking powder in a large bowl. Whisk together eggs, buttermilk, and butter in a medium bowl. Add egg mixture to cornmeal mixture, and stir to combine.
Pour batter into prepared baking dish. Bake until golden and a toothpick inserted into center comes out clean, about 25 minutes. Let cool slightly in dish on a wire rack. Run a knife around edges of dish to loosen, and invert onto rack to cool completely.
Cook's Notes
Cornbread can be wrapped in plastic and stored at room temperature for up to 3 days. For dressing, let stand overnight, uncovered, to dry out before crumbling.
Cook’s Notes
Cornbread can be wrapped in plastic and stored at room temperature for up to 3 days. For dressing, let stand overnight, uncovered, to dry out before crumbling.
Reviews (1)
Add Rating & Review
Martha Stewart Member
Rating: Unrated
11/26/2009
I would not recommend this - there was not much taste and it crumbled very easily. Better to use the everyday food recipe for buttermilk cornbread.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
11/26/2009
I would not recommend this - there was not much taste and it crumbled very easily. Better to use the everyday food recipe for buttermilk cornbread.
Martha Stewart Member
Rating: Unrated
11/26/2009
I would not recommend this - there was not much taste and it crumbled very easily. Better to use the everyday food recipe for buttermilk cornbread.
Rating: Unrated
All Reviews for Cornbread for Dressing
- of Reviews
Reviews:
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Most Helpful
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All Reviews for Cornbread for Dressing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
