The following corn bread is not to be eaten on its own; it's meant for stuffing, so we've deliberately made it dry.

　　

Ingredients

Makes about 5 1/2 cups

　　1 1/2 cups yellow cornmeal

　　1 cup all-purpose flour

　　1 tablespoon baking powder

　　1 teaspoon salt

　　1 cup milk

　　1 large egg

　　3 tablespoons unsalted butter, melted and cooled

　　

Step 1

Preheat oven to 425°F. and grease an 8-inch square baking pan.

　　

Step 2

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.

　　

Step 3

Pour batter into pan and bake in middle of oven 20 to 25 minutes, or until pale golden and a tester comes out clean.

　　

Step 4

Cool corn bread in pan on a rack 5 minutes. Invert corn bread onto rack and cool completely.

　　

Step 5

Crumble corn bread coarse into a large shallow baking pan. Let corn bread stand at room temperature until stale, at least 3 hours or overnight.

　　

Step 6

Preheat oven to 300°F.

　　

Step 7

Toast corn bread in middle of oven, stirring occasionally, until dried and golden, about 30 minutes.