CORNBREAD FOR STUFFING (for six to eight)


Breads, cornbread 1 Breads, cornbread 2


vegetable oil

1-1/2 cups cornmeal

1 teaspoon salt

1 teaspoon baking powder

1-3/4 cups buttermilk (or whole milk with a tablespoon or so of lemon juice stirred into it, left to sit for 5 minutes)

2 eggs, beaten

2 tablespoons unsalted butter, melted



  1. Preheat oven to 450*. Lightly oil a 9 inch cast iron skillet and put it in the oven to heat.
  2. In a large bowl, sift together the cornmeal, salt and baking powder. In another bowl, whisk together the buttermilk and eggs.  Pour the wet ingredients over the dry ingredients, add the melted butter and stir together until just mixed.
  3. Remove the hot cast iron skillet from the oven and pour the batter into it, then give the pan a smack on the countertop to even it out. Return pan to oven and bake approximately 30 to 40 minutes, until the corn bread is browned on top and a toothpick or a thin knife inserted into the top comes out clean.


from Sam Siften, Thanksgiving: How to Cook it Well, published in the New York Times November 11, 2012


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