Cooking Live's Corn Bread For Stuffing
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Cooking Live's Corn Bread For Stuffing
  Corn    Bread    Stuffing  
Last updated 6/12/2012 1:17:41 AM. Recipe ID 48192. Report a problem with this recipe.
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      Title: Cooking live's corn bread for stuffing
 Categories: New text im, Cooking liv
      Yield: 1 Servings
 
  1 1/2 c  Yellow cornmeal
      1 c  All-purpose flour
      1 tb Baking powder
      1 ts Salt
      1 c  Milk
      1 lg Egg
      3 tb Unsalted butter, melted and
           -cooled
 
  Preheat oven to 425 degrees F. and grease an 8-inch square baking pan.
  
  In a bowl whisk together cornmeal, flour, baking powder, and salt. In
  a small bowl whisk together milk, egg, and butter and add to cornmeal
  mixture, stirring only until just combined.
  
  Pour batter into pan and bake in middle of oven 20 to 25 minutes, or
  until pale golden and a tester comes out clean. Cool corn bread in
  pan on a rack 5 minutes. Invert corn bread onto rack and cool c
  ompletely.
  
  Crumble corn bread coarsely into a large shallow baking pan. Let corn
  bread stand at room temperature until stale, at least 3 hours or
  overnight. Preheat oven to 300 degrees F.
  
  Toast corn bread in middle of oven, stirring occasionally, until
  dried and golden, about 30 minutes.
  
  Yield: About 5 1/2 cup 




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Recipe ID 48192 (Apr 03, 2005)

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