Cornbread für Dressing
Machen Sie dieses Maisbrot für unsere Cornbread-and-Biscuit-Dressing.
Quelle: Martha Stewart Living, November 2007
Ausbeute
Zutaten
Richtungen
Kochs Notizen
Cornbread kann in Plastik verpackt und bei Raumtemperatur für bis zu 3 Tage gelagert werden. Zum Ankleiden, über Nacht, unbedeckt, austrocknen lassen, bevor es bröckelt.
Nikolas
27.04.2023 @ 04:53
This recipe for cornbread is perfect for our cornbread-and-biscuit dressing. It yields an 8-inch square (enough for 1 recipe of cornbread-and-biscuit dressing). To make it, you will need yellow cornmeal, salt, sugar, baking powder, eggs, buttermilk, and butter. Preheat the oven to 425 degrees Fahrenheit and butter an 8-inch square baking dish. Whisk together the cornmeal, salt, sugar, and baking powder in a large bowl. In a separate medium bowl, whisk together the eggs, buttermilk, and melted butter. Add the egg mixture to the cornmeal mixture and stir to combine. 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 slightly in the dish on a wire rack, then run a knife around the edges to loosen and turn out onto the rack to cool completely. The cornbread can be stored in plastic wrap at room temperature for up to 3 days. To use in dressing, let it dry out uncovered overnight before crumbling.