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Cornbread stuffing

Cornbread stuffing

Martha Rose Shulman

Andrew Scrivani for The New York Instances

I discover most cornbread to be really sweet. This 1 is grainy and savory, and the stuffing I make with it is my preferred. This is easily doubled for a greater amount of stuffing. Bake it in a 3-quart baking dish (it will just take about 45 to fifty minutes) or in two 9-inch pans.



  1. Preheat the oven to 400 degrees. Area a nine-inch solid iron skillet, a weighty 2-quart baking dish or a weighty 9-inch square baking pan in the oven although you put together the batter.
  2. Area the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir the combination with a spoon or whisk to amalgamate. In a individual bowl, conquer collectively the eggs, yogurt (or buttermilk), milk and honey. Whisk the cornmeal mixture into the liqu >

Variation: Sage Cornbread

Stir one tablespoon finely chopped fresh sage or one teaspoon rubbed dried sage into the batter prior to turning into the pan.

Progress preparation: You can make the cornbread many times forward and the stuffing a working day ahead.

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