Cornbread Stuffing Recipe - Sally's Baking Addiction (2024)

FAQs

What ingredient keeps cornbread from crumbling? ›

Adding about 1 tablespoon (15 ml) of extra butter or vegetable oil can increase the moistness of your cornbread. You can do this even if your recipe doesn't call for butter or oil. Replace milk or water with creamed corn. If your recipe calls for milk or water, try replacing it with creamed corn.

As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice. Medium-grind cornmeal will bring slightly more texture and grittiness to the batter, which you may or may not want (it's up to you!). You can use fine or medium cornmeal in these extra corny muffins.

Why is my Cornbread Dressing gummy? Adding too much liquid can result in a gummy-like texture. Baking it longer, using less liquid, and more stirring can help avoid a gummy texture.

Start by cutting the bread of your choice into half-inch cubes. Spread the cubed bread on top of two cooling racks set in two half-sheet pans. Heat your oven to the lowest setting (typically 150°–200°F) and bake for 45 minutes to an hour, or until completely dry.

Be sure to leave enough time — the cornbread needs to sit out overnight to harden slightly before you make the dressing.

Note: We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter.

You over mixed the batter. Too much mixing can make it dry. 2. You baked it longer than required and/or your Oven temperature is off.

Why is my cornbread dense? If you overmixed your batter or over-measured your flour, your buttermilk cornbread could turn out dense. Be gentle with your batter and make sure you know how to properly measure flour.

Are cornmeal and cornbread mix the same thing? No, but cornmeal is one of the ingredients present in cornbread mix. The mix will have additional ingredients like flour, sugar, and salt for additional body and flavor, as well as a leavening agent like baking soda for a fluffier texture.

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

What is the difference between New York cornbread and southern cornbread? ›

While both styles generally use the same ingredients -- cornmeal, flour, eggs, and baking powder -- the variance lies in the flavor and texture. Northern-style cornbread tends to be sweeter, moister, and cake-like compared to its Southern counterpart.

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

This Thanksgiving, skip the waiting and planning that staling demands, and pop open your oven instead. We start by cubing our bread—for traditional recipes, we favor a simple white sandwich-style loaf—then toast it in the oven at a low 275°F for about 45 minutes, tossing it every now and then to help it dry evenly.

If you need your dried bread somewhat urgently, spread the bread out on a baking sheet and bake in a low oven set for 225 degrees for 30 to 40 minutes until dry. If you're not in a hurry, lay the bread cubes out evenly on a baking tray and allow it to air dry for about a day.

Giving your bread a quick bake in a 350ºF oven will starve it of its moisture—which is exactly what you're looking for. Cut your loaf into evenly sized cubes or slices (depending on what you're making), and toast them, dry, for 15 to 20 minutes, or until lightly golden brown. Proceed with your recipe.