Corn Bread for Stuffing

• 1 cup all-purpose flour
• 1 1/2 cups yellow cornmeal
• 1 tablespoon double-acting baking powder
• 1 teaspoon salt
• 1 cup milk
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled

1. In a bowl whisk together the flour, the cornmeal, the baking powder, and the salt.
2. In a small bowl whisk together the milk, the egg, and the butter, and stir the mixture into the cornmeal mixture, stirring until the batter is just combined.
3. Pour the batter into a greased 8-inch-square baking pan and bake the corn bread in the middle of a preheated 425F.
4. oven for 20 to 25 minutes, or until the top is pale golden and a tester comes out clean.
5. Let the corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it cool completely.
6. Crumble the corn bread coarse into 2 shallow baking pans and toast it in the middle of a preheated 325F.
7. oven, stirring occasionally, for 30 to 35 minutes, or until it is dried and deep golden.

flour, yellow cornmeal, doubleacting baking powder, salt, milk, egg, unsalted butter

Taken from www.epicurious.com/recipes/food/views/corn-bread-for-stuffing-13390 (may not work)