This plain and buttery cornbread is great for turning into stuffing. On it’s own, it’s a little dry and begs for embellishment. However, dry is great for stuffing because it soaks up the layers of flavor from the other ingredients.
- 1 1/3 cups coarse stone-ground yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup plus 2 tablespoons buttermilk
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 large egg plus 1 egg yolk, beaten
Preheat oven to 375 degrees F. Butter a 7 X 11 (or 8 X 12) pan.
Mix cornmeal, flour, sugar, baking powder, and coarse salt in large bowl.
Add buttermilk, melted butter, and beaten eggs.
Stir until well blended.
Scrape into the pan and let the batter sit for 20 minutes.
Bake bread until browned around edges and tester inserted into center comes out clean, about 25-30 minutes. Let bread rest in pan 5-10 minutes. Turn bread out onto rack and cool completely.