I start my stuffing every year by making my own cornbread. It really adds to the fresh and nuanced flavor of my stuffing. In a large bowl, sift together ½ cup all purpose flour, 2 ½ teaspoons baking powder, 1 teaspoon salt, and 1 ½ teaspoons sugar. Stir in 1 ½ cups yellow cornmeal with a fork. In a small bowl beat 3 tablespoons melted, unsalted butter; ¾ cup milk or buttermilk; and 1 large egg. Pour the milk mixture into the dry ingredients and stir a few times to combine. Do not overbeat. Pour the cornmeal dough into a well-greased 9x9 inch pan and bake for 25 minutes in a 425 degree oven, or until firm in the center. We make this cornbread recipe well in advance and actually freeze it to use in our stuffing recipe!