Cornbread for stuffing

Source: https://www.facebook.com/groups/625821557935844/posts/1288369218347738/

Ingredients
1 cup whole grain cornmeal 1 cup AP white flour 2 tablespoons sugar 1 teaspoon salt 1 tablespoon baking powder 1/4 cup melted butter 3 eggs 1 cup milk

Directions

 * 1) Place a 9" cast iron skillet in a cold oven. Turn oven to 425F.
 * 2) Combine dry ingredients in a bowl. Combine wet ingredients in another bowl and whisk thoroughly until eggs are completely combined. Mix wet into dry, and mix at least 40 strokes, to start to activate some of the gluten - you don't want this to be super-tender cornbread, or it will fall apart in the stuffing.
 * 3) When the oven is preheated, remove the pan and add a pat of salted butter. Swirl to melt, then pour in batter. Bake 20 minutes until lightly browned on top and deep golden on the bottom/sides.
 * 4) Remove to a cooling rack and leave out overnight to cool and dry out a bit.