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Ingredients

• 1-1/2 cups  yellow cornmeal, preferably stone-ground
• 1 tablespoon  granulated sugar
• 1-1/2 teaspoons  baking powder
• 3/4 teaspoon  table salt
• 1/4 teaspoon  baking soda
• 1-1/4 cups  buttermilk
• 1   large egg
• 1   large egg yolk
• 2 tablespoons  unsalted butter or rendered bacon fat, cut into two pieces

Description

Store-bought Bread Is Fine For Making Most Kinds Of Bread Stuffing, But For Cornbread Stuffing, I Think It's Best To Make Your Own. This Cornbread, Adapted From A Recipe By Contributing Editor Pam Anderson, Is Noteworthy Because It Doesn't Call Fo

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