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Corn Bread for Dressing

Makes about 4 1/2 cups crumbled
  • Active time: 15 min
    Total Time: 30 min
This corn bread is on the dry side—ideal for our dressing (see Pork Chops with Pecan Corn Bread Dressing and Cider Gravy) but not for eating on its own.


  • 1/2 cup yellow cornmeal (not coarse)
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup whole milk
  • 2 tablespoons olive oil


  • Preheat oven to 400°F.
  • Whisk together cornmeal, flour, baking powder, sugar, and salt in a bowl. Whisk together egg, milk, and oil in another bowl, then add to cornmeal mixture and stir until just combined.
  • Pour batter into a greased 8- or 9-inch square baking pan and bake in middle of oven until a tester comes out clean, 12 to 15 minutes. Cool 5 minutes in pan on a rack, then turn bread out onto rack to cool completely.