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Receta Cooking Live's Corn Bread For Stuffing

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Ingredientes

  • 1 1/2 c. Yellow cornmeal
  • 1 c. All-purpose flour
  • 1 Tbsp. Baking pwdr
  • 1 tsp Salt
  • 1 c. Lowfat milk
  • 1 lrg Egg
  • 3 Tbsp. Unsalted butter, melted and cooled

Direcciones

  1. Preheat oven to 425 degrees F. and grease an 8-inch square baking pan.
  2. In a bowl whisk together cornmeal, flour, baking pwdr, and salt. In a small bowl whisk together lowfat milk, egg, and butter and add in to cornmeal mix, stirring only till just combined.
  3. Pour batter into pan and bake in middle of oven 20 to 25 min, or possibly till pale golden brown and a tester comes out clean. Cold corn bread in pan on a rack 5 min. Invert corn bread onto rack and cold c ompletely.
  4. Crumble corn bread coarsely into a large shallow baking pan. Let corn bread stand at room temperature till stale, at least 3 hrs or possibly overnight.
  5. Preheat oven to 300 degrees F.
  6. Toast corn bread in middle of oven, stirring occasionally, till dry and golden brown, about 30 min.
  7. Yield: About 5 1/2 c.
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