Cornbread Dressing With Sausage And Fennel

• 3 tablespoons unsalted butter, melted, cooled, plus more for baking dish
• 11/3 cups all-purpose flour
• 11/3 cups cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 3 large eggs, beaten to blend
• 1 cup buttermilk
• 1/2 cup whole milk

1. Preheat oven to 350u0b0.
2. Butter an 8x8" baking dish.
3. Whisk flour, cornmeal, sugar, baking powder, salt, and baking soda in a large bowl.
4. Whisk eggs, buttermilk, and milk in a medium bowl. Whisk egg mixture into dry ingredients until just combined (batter will be slightly lumpy).
5. Mix in 3 Tbsp. butter.
6. Scrape batter into baking dish and bake cornbread until a tester inserted into the center comes out clean, 25-30 minutes.
7. DO AHEAD: Cornbread can be made 1 month ahead. Wrap tightly and freeze.

unsalted butter, allpurpose, cornmeal, sugar, baking powder, kosher salt, baking soda, eggs, buttermilk, whole milk

Taken from www.epicurious.com/recipes/member/views/cornbread-dressing-with-sausage-and-fennel-52568331 (may not work)