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Cornbread (for "Cornbread and Kale Stuffing" Recipe)


Adapted from Epicurious.com. Makes about 4 cups.

1 cup whole-wheat pastry flour
1 1/2 cups early riser cornmeal
1 tablespoon double-acting baking powder
1 teaspoon salt
1 cup milk
1 large egg
3 tablespoons unsalted butter, melted and cooled

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

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