Makes about 9 cups crumbled
Sometimes people from Louisiana like their cornbread and dressing somewhat sweet. If you prefer a less sweet dressing, make your cornbread without sugar.
Find this recipe and more in Chef Paul Prudhomme's Always Cooking!.
2 cups all-purpose flour
1 cup cornmeal
¾ cup corn flour (NOTE: Also available at many health and international food stores)
1 cup sugar
7½ teaspoons baking powder
1 teaspoon Chef Paul Prudhomme's Vegetable Magic®
2 cups milk
8 tablespoons unsalted butter, melted
1 whole egg, beaten
how to prepare
Preheat the oven to 350°F.
In a large bowl combine the flour, cornmeal, corn flour, sugar, baking powder and Vegetable Magic®; mix well, breaking up any lumps. In a separate bowl combine the milk, butter and egg and add to the dry ingredients; blend just until mixed and large lumps are dissolved. Do not overbeat. Pour the mixture into a lightly oiled baking pan and bake at 350°F until golden brown, about 40-55 minutes. Remove from pan, cool and break into crumbs (not too fine, and leave some coarser chunks for texture).