This recipe was created to prepare Herb and Bacon Corn Bread Stuffing and Sausage, Cranberry and Corn Bread Stuffing .

　　

Ingredients

Makes 2 loaves

　　2 cups all-purpose flour

　　2 tablespoons baking powder

　　1 teaspoon salt

　　2 cups yellow cornmeal

　　1/2 cup sugar

　　2 cups milk

　　2 large eggs

　　2 sticks (1 cup) unsalted butter, softened

　　

Step 1

Preheat oven to 400° F. and butter two 9-by-5-by-3 inch loaf pans.

　　

Step 2

Into a large bowl sift together flour, baking powder, and salt and whisk in cornmeal and sugar until combined well. In a bowl whisk together milk and eggs until just combined. Add butter to flour mixture and with an electric mixer beat until mixture resembles coarse meal. Beat in egg mixture until just combined (batter will be thin).

　　

Step 3

Pour batter into pans and bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool corn bread in pans on a rack 10 minutes and turn out onto rack to cool completely. Corn bread may be wrapped in plastic wrap and kept in a cool, dry place 2 days or frozen 2 weeks.