Corn Bread for Stuffing

Directions

1. 1
   In a bowl whisk together the flour, the cornmeal, the baking powder, and the salt.
2. 2
   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.
3. 3
   Pour the batter into a greased 8-inch-square baking pan and bake the corn bread in the middle of a preheated 425F.
4. 4
   oven for 20 to 25 minutes, or until the top is pale golden and a tester comes out clean.
5. 5
   Let the corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it cool completely.
6. 6
   Crumble the corn bread coarse into 2 shallow baking pans and toast it in the middle of a preheated 325F.
7. 7
   oven, stirring occasionally, for 30 to 35 minutes, or until it is dried and deep golden.