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Which Old Fashioned Cornbread Recipe Should I Use?

justlauralibrarian Nov 22, 2011 10:00 AM

Hi Everyone,

I'm making homemade cornbread for the T-giving dressing. I have 2 recipes, both are no flour recipes, but the ratio of cornmeal/buttermilk/ and eggs differs.

#1 calls for:
2 C. Cornmeal
2 C. Buttermilk
2 Eggs

#2 calls for
2 C. Cornmeal
1C. Buttermilk
1 Egg

Which recipe will give me the better cornbread for dressing?


  1. lilgi Nov 22, 2011 01:13 PM

    No expert on cornbread but the one we use is like the first one you posted, 1:1:1 if it helps :)

    1. todao Nov 22, 2011 11:53 AM

      1 will give you a more dense texture and, IMO, that would work best for stuffing (oops, sorry, should'a said "dressing"). Don't know how that happened cuz I don't recommend stuffing in the first place. Thanks shanagain.

      1 Reply
      1. re: todao
        shanagain Nov 22, 2011 12:05 PM

        I'd go with the less dense version for dressing (not stuffing) because you want the cornbread to soak up the liquids.

        No matter which you use (honestly, I'd go 2 C cornmeal, 1 1/2c milk or buttermilk, 1 egg), just make sure it has plenty of time to dry out before you use it for dressing.

      2. o
        onrushpam Nov 22, 2011 10:47 AM

        That's the recipe I use. It usually needs to cook a bit longer than the recipe says.
        Then, I break it up, spread it on a sheet pan and pop back in the oven to toast a bit.

        1 Reply
        1. re: onrushpam
          justlauralibrarian Nov 22, 2011 01:19 PM

          Thanks! I think I'll try this recipe...I'll feel better knowing it's been tested for me. :-) Does grind matter at all? I bought Hodgeson Mill Stone Ground, FWIW.

        2. a
          attran99 Nov 22, 2011 10:13 AM

          Depends on what you want. Recipe 1 will likely be less dense than 2. What consistency are you going for?

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