What ingredient keeps cornbread from crumbling?

Cornmeal gives cornbread its classic color and flavor, but too much can make your bread crumbly. Try replacing a little bit of cornmeal with flour . The specific measurements will depend on how much cornmeal and flour is in your recipe, but you should try to have more flour than cornmeal in your batter.

How wet should dressing be before baking?

The stuffing should be moist but not wet.

What temperature should dressing be cooked at?

Cook until the center of the dressing reaches 165 degrees . When checked with a food thermometer. Never place frozen dressing or other frozen food in a slow cooker, it will not reach proper safe temperature fast enough.

Why is my cornbread dressing still wet in the middle?

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.

How to make cornbread so it doesn't fall apart?

Cornbread normally cracks on top, but if it is too extreme and falling apart there are a few options. Do not over mix ingredients. Stir until they are just moistened. Add an extra egg yolk, even if the recipe doesn't call for an egg .

What does adding an extra egg to Jiffy cornbread mix do?

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture .

Can I cook stuffing at 325 instead of 350?

The stuffed meat, poultry, or stuffing in a casserole should be placed immediately after preparation in an oven set no lower than 325 °F . A food thermometer should be used to ensure that the stuffing reaches the safe minimum internal temperature of 165 °F.

Can you cook dressing the day before and reheat?

Can you prepare stuffing ahead of time and reheat? YES! This stuffing is baked to golden perfection the day before the big meal. You store it in the fridge overnight and then simply warm it in the oven before dinner.

How to know if dressing is done?

Pour dressing into two 9×13 baking dishes and bake until lightly browned, about 30 – 45 minutes. To test doneness, shake casserole dish lightly. If the center of the dressing moves, then the dressing is not cooked through in the center .

Is it better to use broth or stock for dressing?

You can use either stock or broth for keeping dressing moist or as a basis for gravy, but a strong flavor will give you better results .

Can you leave cornbread out overnight for dressing?

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

What is the binder in cornbread?

Egg as a Binding Agent The primary purpose of using eggs in cornbread (and with other baked goods) is to bind the ingredients together. By holding the ingredients together, the egg improves the mixture's structure and texture while allowing you to create a gel-like substance for easier processing.

Why does my cornbread fall?

While not a professional chef, my experience with corn bread, be it packaged or made from scratch is if you over mix it , it's gonna fall! Also, let it sit for 4-5 minutes after gently scraping it into the pan and let the ingredients start their magic reactions. No peeking while baking!! That can make it fall too.

What makes cornbread grainy?

It has a grainy texture, courtesy of stone-milled cornmeal from Anson Mills , where each bite is loaded with maximum impact. In other words, paying attention to your cornmeal pays off. Consider it one of the few times size, shape, and type actually do matter.

Grandma's Cornbread Dressing (2024)

Ready to make the best cornbread dressing of your life? You're in luck! This old-fashioned dressing recipe will quickly become a family favorite.

Cornbread Dressing Ingredients

This dressing recipe comes together quickly with simple ingredients. Here's what you'll need:

How to Make Cornbread Dressing

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated cornbread dressing:

Recipe Tip

Purchase pre-made cornbread at your grocery store or make your own from your favorite boxed mix. Just follow the instructions on the box.

Test Kitchen Tips

"No frills, just perfection," Nicole McLaughlin (a.k.a. NicoleMcMom) says of this crowd-pleasing cornbread dressing recipe. Here are a few of her takeaways:

Nicole likes to give the cornbread time to soak up all the flavor and richness from the spices, butter, and stock. She mixes everything up a day in advance, then bakes the dressing the day she plans to serve it.
Be careful not to bake the dressing too long, as this will dry it out. Bake it just until it's golden brown around the edges.
"Whenever I use dried herbs in a dish, I like to freshen it up with a sprinkle of parsley at the end," Nicole says. It adds a burst of color and fresh flavor.

How to Store Cornbread Dressing

Transfer the cornbread dressing to an airtight container and store in the refrigerator for three to four days. Reheat in the microwave or in the oven, adding more broth for moisture as necessary.

Allrecipes Community Tips and Praise

"Always a hit," according to delafuenten01. "I always double the recipe but season to my taste, adjusting salt, pepper and sage. I also add poultry seasoning. Love it! This year I made it ahead the night before and warmed it up for about 10 minutes."

"Turned out PERFECTLY," raves Samantha Azar. "Exactly how I remember my Nanny's house smelling for every Thanksgiving and Christmas!"

"It was really good, we had never used sage in our dressing before," says JaLise Haney. "It is a favorite now! I also added red and green bell peppers and a little extra seasoning of my own from our family recipe!"

Editorial contributions by Corey Williams