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Makes one 8-inch pan (used in cornbread stuffing recipe for the Brined and Roasted Turkey recipe)
Ingredients:
- 2 Tbs unsalted butter, for baking pan
- 1½ cups coarse yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tsp coarse salt
- 1¼ cup milk
- 1 Tbs molasses
- 1 large egg
Instructions:
- Preheat the oven to 375°. Butter an 8-by-8-inch baking pan. In a medium bowl, sift together cornmeal, flour, baking powder, and salt. Set aside.
- In a small bowl, combine milk, molasses, and egg. Add to the dry ingredients, and mix well.
- Pour batter into prepared baking pan, and bake until golden brown and a cake tester inserted into the center comes out clean, 25 to 30 minutes.
- Transfer to a cooling rack. When cool, gently run a knife around pan; unmold.
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