3/4 cup sugar
2/3 cup corn meal
2/3 cup tapioca flour
2/3 cup potato flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 eggs lightly beaten
2/3 cup milk
2/3 cup buttermilk
1 stick butter, melted
1. Preheat oven to 375 degrees. Butter a 9 inch cake pan. In a medium sized bowl, whisk together sugar, corn meal, flours, baking powder, baking soda, salt, and cinnamon. In a large liquid measuring cup, stir together eggs, milk, and buttermilk. Whisk in melted butter.
2. Pour into prepared pan, and bake until a toothpick inserted into the center comes out clean, about 30 minutes.
3. Allow cornbread to sit for one day to dry out.
Making the Stuffing
2 C Chopped Celery
1 C Chopped Onion
3 1/2 C Low Sodium Chicken Stock
1/2 C Minced Garlic
1 tblsp Sage
1 tblsp Rosemary
Crumbled Cornbread
Place all ingredients in a bowl and stir.
Place mixture into baking pan and cook at 370 degrees for 30 minutes covered.
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