Recipe - Cooking Lives Corn Bread For Stuffing

1 One half cup Yellow cornmeal
1 cup Allpurpose flour
1 tablespoon Baking powder
1 teaspoon Salt
1 cup Milk
1 lg Egg
3 tablespoon Unsalted butter, melted and
cooled

Preheat oven to 425 degrees F. and grease an 8inch 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 cup 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 One half cup
Posted to MCRecipe Digest V1 #325

Recipe by: COOKING LIVE SHOW #CL8765

From: "Angele and Jon Freeman" jfreeman@netusa1.net

Date: Sun, 1 Dec 1996 14:39:49 0500