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Nov 22, 2011 10:00 AM

Which Old Fashioned Cornbread Recipe Should I Use?

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?


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

      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

        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. 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

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