Any guidelines for cornbread stuffing?
I'm switching things up this year and making cornbread stuffing instead of my normal sourdough stuffing. The recipe I plan on using calls for corn muffins, but I am concerned that corn muffins might be too sweet, so I was going to make a batch of homemade cornbread instead. Are there any guidelines that people have for what kind of cornbread I should be using? I.e., I normally do a buttermilk cornbread, as opposed to regular milk, and I normally don't make it very sweet (2-4 tablespoons sugar). Not sure how any of that might affect using the bread in the stuffing recipe. Any thoughts would be appreciated. Thanks!
Can you get Shawnee Cornbread mix? It is, to my taste, perfect cornbread. Even my Grandmother used it and she was regarded as a superior cook and her dressing was highly regarded!
Are you going to stuff the turkey? I don't know anything about that....
But if you are going to make good cornbread dressing, you don't want sweet cornbread! You will want lots of celery, sauted with onion....and be sure to add enough broth to make it moist.
My grandmother used cornbread, a few stale biscuits, and a package of Pepperidge Farm Herb Seasoned Stuffing.
I leave out the biscuits because I can't achieve her texture/flavor with them. Curious.
Cornbread stuffing varies depending upon where the recipe comes from. I like it kind of sweet, but then I cut it with some white bread. I use onions, celery, fresh sage/rosemary/thyme, dried cherries and toasted pecans with a good amount of salt and pepper. Everyone seems to like it.
I go with less sweet but not completely devoid of sugary taste; here's my family recipe:
2 c. corn meal
1 c. flour
1/4 c. sugar
4 t. baking powder
1/2 t. salt
1 c. milk
1/4 c. vegetable oil
For corn bread, mix all ingredients in a bowl and beat. Put into a greased 9" - square pan and bake at 425 degrees for about 20 minutes.
My main tip is to sauté your onions and celery in bacon grease. Seriously, bacon grease is key.
If you are not using a mix, the amount of sugar in your cornbread is entirely up to you. It can even be omitted from a recipe that calls for 1/4c (for about 2c of flour and cornmeal). At 1/2c or more the recipe is tending toward cake. As long as you pay attention to the baking powder/soda issue, the choice of buttermilk v milk is up to you.
An all cornmeal cornbread (southern style) will be more crumbly; the half flour version should hold together in cubes better.
I think best to just make the cornbread that you most like. This isn't the time to be experimenting with an unknown style. There are few rules as to what works, or does not, with stuffing. It's not like a cake that needs exact ratios and methods.