Corn Bread for Stuffing

Directions

1. 1
   Preheat oven to 425F.
2. 2
   and grease an 8-inch square baking pan.
3. 3
   In a bowl whisk together cornmeal, flour, baking powder, and salt.
4. 4
   In a small bowl whisk together milk, egg, and butter and add to cornmeal mixture, stirring only until just combined.
5. 5
   Pour batter into pan and bake in middle of oven 20 to 25 minutes, or until pale golden and a tester comes out clean.
6. 6
   Cool corn bread in pan on a rack 5 minutes.
7. 7
   Invert corn bread onto rack and cool completely.
8. 8
   Crumble corn bread coarse into a large shallow baking pan.
9. 9
   Let corn bread stand at room temperature until stale, at least 3 hours or overnight.
10. 10
    Preheat oven to 300F.
11. 11
    Toast corn bread in middle of oven, stirring occasionally, until dried and golden, about 30 minutes.