The Golden Egg: Roast Turkey with Corn Bread Stuffing

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Saveur Cooks Authentic American

The Editors of
Saveur Magazine
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Corn Bread

From: Saveur Cooks Authentic American
By: The Editors of Saveur Magazine

To go back to: Roast Turkey with Corn Bread Stuffing

Ingredients
1/2 cup flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 cups coarse cornmeal, preferably white
1 large egg, beaten
1 3/4-2 cups buttermilk
2 tbsp. rendered bacon fat,
butter, lard, or vegetable shortening
Serves 6 to 8

Instructions

1. Preheat oven to 400. Sift together flour, baking powder, baking soda, and salt in a medium bowl. Add cornmeal and stir to combine.

2. Beat together egg and 1 3/4 cups of buttermilk in a small bowl. Add to dry ingredients and stir until just combined. If batter is too thick, add more buttermilk. Take care not to overmix.

3. Melt bacon fatin a 9" or 10" cast-iron skillet over high heat. The skillet should be very hot. Pour batter into the skillet and bake in oven until the top is golden and a knife inserted in the center comes our clean, about 30 minutes.

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