Cornbread...for stuffing only

 I’m still searching for the cornbread muffin of my dreams but this recipe will be perfect for stuffing.  It was very easy and easily doubled.  I ended up making 2 ½ batches for our projected 22lb turkey.  Some stuffing for inside the bird and some baked in a separate dish.  I’ll wrap the cornbread in one piece and freeze it but did cut a little off of one just to see the texture.  It cut into cubes nicely and did not crumble.  The recipe stated that one batch should yield 12 cups of ½ inch cubes.  I honestly didn’t think much of eating it warm with honey like the recipe suggested, the texture was too dense and course, which will hold up well for the stuffing but not light and dreamy enough for my taste.  It’s a good basic better than average recipe.

I posted the recipe below with a few minor changes but you can find the original at:  

http://www.epicurious.com/recipes/food/views/Cornbread-for-Dressing-240387

Ingredients

1 ¾ cups buttermilk, shaken

5 large eggs

2 tablespoons sugar

1 ½ teaspoons coarse kosher salt

1 ½ teaspoons baking powder

¾ teaspoon baking soda

2 ¼ cups yellow cornmeal

3 tablespoons butter, melted

Preheat oven to 400°F.  Butter an 8 ½ x 8 ½ x 2-inch metal baking pan. Whisk buttermilk, eggs, sugar, salt, baking powder, and baking soda together in large bowl until blended. Whisk in cornmeal, then butter.  Pour 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. 

 A beautiful golden brown bottom