Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Notes: You can bake the cornbread 1 day before making the dressing; cool, wrap airtight, and store at room temperature.

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Recipe Summary

Makes 9 servings or 2 quarts 1/2-inch cubes


Ingredient Checklist


Instructions Checklist
  • 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.

  • Scrape batter into a buttered 8-inch square pan and spread level.

  • 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.

Nutrition Facts

251 calories; calories from fat 27%; protein 6.4g; fat 7.4g; saturated fat 4.1g; carbohydrates 39g; fiber 3.5g; sodium 431mg; cholesterol 64mg.