Cornbread for Fruit-And-Nut Cornbread Stuffing

  • Yield : 14 cups
  • Cook Time : 15m
  • Ready In : 10m
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  • 4 tablespoons unsalted butter, melted, plus more for the dish
  • 3 cups yellow cornmeal (not coarsely ground)
  • 1/4 cup sugar
  • 1 cup hot water
  • 1 1/2 cups buttermilk
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Kosher salt


Step 1

Preheat the oven to 450 degrees F. Butter a 9-by-13-inch baking dish; set aside. Combine 1 cup cornmeal and the sugar in a large bowl. Add the hot water and whisk to combine. Let stand 5 minutes.

Step 2

Whisk the buttermilk, eggs, baking powder and baking soda in a medium bowl, then whisk into the cornmeal mixture until smooth. Add the remaining 2 cups cornmeal and 2 teaspoons salt and whisk to combine. Stir in the melted butter (the batter will be runny). 

Step 3

Pour the batter into the prepared baking dish and bake until golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Let cool 30 minutes in the pan, then turn out onto a rack and let cool completely, about 2 hours. Wrap in plastic wrap and let sit at room temperature until ready to use, up to 2 days. Cut into cubes before making Fruit-and-Nut Cornbread Stuffing.

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