Make this cornbread to use in your cornbread stuffing recipe. I have included substitution notes in case you don't happen to have self-rising cornmeal, self-rising flour or buttermilk on hand.
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 large eggs
4 Tbsp. melted butter
Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.
Yield: 6 to 8 servings
Rachael's recipe notes:
No self-rising cornmeal? Add 1/2 tsp. baking soda and 1/2 tsp. baking powder to 1 cup regular yellow cornmeal.
No self-rising flour? Add 1/2 tsp. baking soda and 1/2 tsp. baking power to 1/2 cup all-purpose flour.
No buttermilk? Add 1 Tbsp. white vinegar to cup measure. Add enough regular milk to make 3/4 cup.