Name: Golden Cornbread
Total time: 1 h 55 min
Yield: Serves 10 to 12 as stuffing (Makes about 16 cups crumbled cornbread)
Cuisine: American, Southern
Ingredients: 4 tablespoons unsalted butter, melted, plus extra for greasing baking pan; 4 large eggs; 1 1/3 cups buttermilk; 1 1/3 cups milk; 2 cups yellow cornmeal, preferably stone-ground; 2 cups unbleached all-purpose flour; 4 teaspoons baking powder; 1 teaspoon baking soda; 2 tablespoons granulated sugar; 1 teaspoon table salt

Why This Recipe Works

Our best cornbread recipe for stuffing is relatively lean (just 4 tablespoons of butter), with buttermilk for tangy flavor.

Before You Begin

If you are using this cornbread for your stuffing, you will use about three-quarters of the recipe—the rest is for nibbling. For best flavor and texture, dry the cornbread, add a little half-and-half, and let it soak for at least an hour.

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Grease 9- by 13-inch baking pan with butter.

Beat eggs in medium bowl; whisk in buttermilk and milk.

Whisk cornmeal, flour, baking powder, baking soda, sugar, and salt together in large bowl. Push dry ingredients up sides of bowl to make a well, then pour egg and milk mixture into well and stir with whisk until just combined; stir in butter.

Pour batter into greased baking pan. Bake until top is golden brown and edges have pulled away from sides of pan, 30 to 40 minutes.

Transfer baking pan to wire rack and cool to room temperature before using, about 1 hour.