This recipe goes with Savory Cornbread Stuffing


Recipe Summary test

8 cups of crumb


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 425°. Whisk together first 6 ingredients (through soda) in a large bowl. Combine buttermilk, butter, and egg in a small bowl; stir with a whisk. Add buttermilk mixture to cornmeal mixture, stirring until moist. Pour into a 9-inch baking pan coated with cooking spray. Bake 27 minutes, or until a wooden pick inserted into center comes out clean. Remove from pan, and cool on a wire rack.

  • Tear cornbread into small chunks; place on a baking sheet. Bake at 425° for 15 minutes, or until lightly browned and toasted.

Nutrition Facts

181 calories; fat 5g; saturated fat 3g; mono fat 1g; poly fat 1g; protein 5g; fiber 1g; cholesterol 30mg; iron 2mg; sodium 456mg.