---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Corn Bread for Stuffing
 Categories: Breads
      Yield: 5 1/2 cups
 
  1-1/2 c  Yellow cornmeal
      1 c  All-purpose flour
      1 tb Baking powder
      1 ts Salt
      1 lg Egg
      3 tb Unsalted butter; melt, cool
 
  Preheat oven to 425° and grease an 8" square baking pan. In a bowl whisk
  together cornmeal, flour, baking powder, and salt. In a small bowl whisk
  together milk, egg, and butter and add to cornmeal mixture, stirring only
  until just combined. Pour batter into pan and bake in middle of oven 20 to
  25 minutes, or until pale golden and a tester comes out clean. Cool corn
  bread in pan on a rack 5 minutes. Invert corn bread onto rack and cool
  completely. Crumble corn bread coarsely into a large shallow baking pan.
  Let corn bread stand at room temperature until stale, at least 3 hours or
  overnight. Preheat oven to 300°. Toast corn bread in middle of oven,
  stirring occasionally, until dried and golden, about 30 minutes.

  Source: Cooking Live, TVFN.
  MM Waldine Van Geffen vghc42a@prodigy.com.
 
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