Southern Corn Bread
Published by Broadway
This is the one to use for dressing, or if your tastes run to firm com bread. Use white or yellow cornmeal, according to what your Granny taught you.
Make Ahead: Corn bread is best freshly baked, but it can be made up to 8 hours ahead.
Corn bread for stuffing can be baked up to 1 month ahead, cooled, wrapped tightly in plastic wrap and an overwrap of aluminum foil, and frozen. Or bake up to 2 days ahead and store at room temperature.
To use for stuffing, crumble the corn bread onto baking sheets. Let stand overnight at room temperature to dry out. Or bake in a preheated 350°F oven, stirring occasionally, until slightly dried out but not toasted, about 20 minutes.
12 servings, or 10 cups crumbled corn bread for stuffing
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
Recipe Courseside dish
Five Ingredients or LessYes
Taste and Texturesavory
Type of Dishcorn bread
- 2½ cups white or yellow cornmeal, preferably stone-ground
- 1½ cups all-purpose flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups milk
- 6 tablespoons (½ stick plus 2 tablespoons) unsalted butter, melted
- 2 large eggs, beaten
Position a rack in the center of the oven and preheat the oven to 375°F. Lightly butter a 9 × 13-inch baking pan.
In a large bowl, whisk the cornmeal, flour, baking powder, and salt well to combine. Make a well in the center, and pour in the milk, melted butter, and eggs. Stir just until combined. Pour into the prepared pan and smooth the top.
Bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool for 5 minutes. (The corn bread can be baked up to 8 hours ahead. To reheat, cool and cut it into serving pieces. Wrap in aluminum foil, about 6 pieces to a package, and bake in a preheated 350°F oven for about 15 minutes.)
Cut the corn bread into serving pieces, and remove from the pan with a spatula. Serve warm.
1998, 2007 Rick Rodgers