Make this bread, which is used in the Southwest Corn Bread Stuffing with Corn and Green Chilies and Southern Corn Bread Stuffing with Smoked Ham and Yams recipes, at least one day and up to two days ahead of time.
Recipe information
Yield
Makes 10 servings
Ingredients
1/2 cup (1 stick) unsalted butter
1 1/2 cups buttermilk
2 large eggs
2 cups yellow cornmeal
1 cup unbleached all purpose flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground black pepper
Preparation
Step 1
Preheat oven to 400°F. Butter 13x9x2-inch metal baking pan. Melt butter in large saucepan over low heat. Remove from heat. Whisk in buttermilk, then eggs. Mix all remaining ingredients in large bowl. Stir in buttermilk mixture. Transfer to prepared pan.
Step 2
Bake corn bread until edges are lightly browned and tester inserted into center comes out clean, about 20 minutes. Cool completely in pan. If using in stuffing, cover tightly and store at room temperature at least 1 day and up to 2 days.
