Corn Bread for Stuffing

---------- Recipe via Meal-Master (tm) v8.05

Title: Corn Bread for Stuffing
Categories: Breads
Yield: 5 1/2 cups

1 1/2 c Yellow cornmeal
1 c All-purpose flour
1 tb Baking powder
1 ts Salt
1 lg Egg
3 tb Unsalted butter; melt, cool

Preheat oven to 425~ and grease an 8" 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
completely. 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~. Toast corn bread in middle of oven,
stirring occasionally, until dried and golden, about 30 minutes. Source:
Cooking Live, TVFN. MM Waldine Van Geffen vghc42a@prodigy.com.

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