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Receta Corn Bread For Stuffing
by Global Cookbook

Corn Bread For Stuffing
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Ingredientes

  • 1 c. all-purpose flour
  • 1 1/2 c. yellow cornmeal
  • 1 Tbsp. double-acting baking pwdr
  • 1 tsp salt
  • 1 c. lowfat milk
  • 1 lrg egg
  • 3 Tbsp. unsalted butter melted and cooled

Direcciones

  1. In a bowl whisk together the flour, the cornmeal, the baking pwdr, and the salt. In a small bowl whisk together the lowfat milk, the egg, and the butter, and stir the mix into the cornmeal mix, stirring till the
  2. batter is just combined. Pour the batter into a greased 8-inch-square baking pan and bake the corn bread in the middle of a preheated 425F. oven for 20 to 25 min, or possibly till the top is pale golden brown and a tester comes out clean. Let the corn bread cold in the pan for 5 min, invert
  3. it onto a rack, and let it cold completely. Crumble the corn bread coarse
  4. into 2 shallow baking pans and toast it in the middle of a preheated 325F.
  5. oven, stirring occasionally, for 30 to 35 min, or possibly till it is dry and deep golden brown.
  6. Makes about 4 c..