Basic Buttermilk Cornbread (for dressing/stuffing)
While it is tasty on it's own, this cornbread shines when it is turned into dressing or stuffing.
Ingredients
- 1 1/2 cup cornmeal
- 1/2 cup flour
- 2 tablespoons sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk
- ¼ cup canola oil
- 1 egg
Instructions
- Preheat oven to 400.
- Butter an 8x8 baking dish.
- Whisk together the dry ingredients in a medium mixing bowl or bowl of a standmixer.
- Whisk other the buttermilk, canola oil and egg in small bowl or right in the measuring cup. Pour into dry mixture and mix to until a thick batter forms.
- Scrape into the prepared pan and bake 20 minutes or until a thin knife inserted in the middle of the pan come out clean or with just one or two dried crumbs.
- Cool completely on a wire rack.
Notes
You can double this recipe and cook it in a 9x13 inch pan. It will be slightly thicker but will work just as well.