Cornbread for Stuffing

| November 29, 2006 | 2 Comments

This corn bread is good for stuffing, such as Apple Bacon Cornbread Stuffing.

Cucina Bella Lavender Corn Bread

2/3 cup all-purpose flour
1 1/3 cups yellow cornmeal
2 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
¼ tsp lavender
1 1/4 cups 1% low-fat milk
3 large eggs, lightly beaten
2 tablespoons butter, melted
dash honey
Cooking spray

Preheat oven to 400 degrees.

Combine flour, cornmeal, sugar, baking powder, salt and lavender in a large bowl, stirring with a whisk. Make a well in center of mixture.

In another bowl, whisk together milk, eggs, and butter. Add to flour mixture, stirring just until moist.

Pour batter into a 13 x 9 baking pan, sprayed with cooking spray.

Bake in preheated oven for 20 minutes.

Let cool slight in pan before transferring to a wire rack to cool completely.

Category: Bread, side dishes

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (2)

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  1. Husband says:

    Couldn’t agree more about cornbread and stuffing. To me, cornbread is the default for stuffing. But that’s not what got me to do a double take when I read the recipe, I have to ask because I’ve never used it myself… lavender! I’ve seen it used, I’ve smelled it, and tasted it. But here seems so interesting… what else have you used it in? Do you use fresh or dry?

    I’m heading to the grocery to work on another recipe, so I’ll have to peek around and see if I can find some of my own to play with. Thanks for the idea and I’ll keep you posted on my experiments.

  2. Sarah says:

    I first tried lavender in a salt mix I picked up on sale. It worked so well that when I saw lavender being sold on its own at a food event, I purchased it.

    I use dried lavender, though I would love to try working with the fresh sometime. So far, I have used it mostly in breads (my husband loves it in white bread – grind it in a spice or coffee grinder first for the best distribution). I’ve also sampled it in a few recipes (one for tilapia with good success, I will be posting the recipe after a little more tweaking).

    The key to using lavender is moderation – it’s very pungent, so a little goes a long way.

    Good luck!

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