The taste was very good, but the texture was too dense.
Notes: You can bake the cornbread 1 day before making the dressing; cool, wrap airtight, and store at room temperature.
This recipe goes with Cornbread-Chestnut Dressing
Yield: Makes 9 servings or 2 quarts 1/2-inch cubes
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Amount per serving
- Calories: 251
- Calories from fat: 27%
- Protein: 6.4g
- Fat: 7.4g
- Saturated fat: 4.1g
- Carbohydrate: 39g
- Fiber: 3.5g
- Sodium: 431mg
- Cholesterol: 64mg
- 1 cup all-purpose flour
- 1 cup polenta
- 2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- About 1/4 cup (1/8 lb.) cooled melted butter or margarine
- 1. In a bowl, mix flour, polenta, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter; pour into flour mixture. Stir batter until evenly moistened.
- 2. Scrape batter into a buttered 8-inch square pan and spread level.
- 3. Bake in a 400° oven until cornbread is browned, springs back when lightly pressed in the center, and begins to pull from pan sides, 20 to 25 minutes. Use hot or cool.
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