Illustrated Turducken Recipe

Step 5 Cornbread

Again we've rearranged this mini-recipe ahead of the other dressing recipes from the original Prudhomme instructions, since obviously, you need cornbread before you can make the cornbread dressing.

We doubled the ingredients in this recipe since we planned to make twice as much cornbread dressing.

This recipe makes 6 cups of cornbread:

* 1 and 1/3 cups all-purpose flour
* 1/2 teaspoon salt
* 2/3 cup cornmeal
* 1 and 1/3 cups milk
* 2/3 cup sugar
* 5 tablespoons unsalted butter, melted
* 1/2 cup corn flour
* 1 small egg, beaten
* 5 teaspoons baking powder

Set the oven to 350 F (177 C).

Mix the flour, cornmeal, sugar, corn flour, baking powder and salt together in one bowl, while making sure that any lumps are broken apart. In a second large bowl, mix the milk, butter and egg. Blend this into the first bowl, while making sure everything is well mixed and all lumps are gone. Avoid overbeating.

Place the mix into a greased 8 x 8-inch baking pan and bake for 55 minutes or until golden brown. Remove from the oven immediately and let it cool.