Southern Cornbread Dressing Recipe (2024)

FAQs

How do you keep cornbread dressing from getting gummy? ›

Stir occasionally to ensure even drying. And if your dressing is still too mushy after baking, you can add more crumbled cornbread, dry bread, or even dry breadcrumbs or croutons to absorb excess moisture. Mix it in gently, so you don't compress the dressing too much.

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.

We have found that cornbread dressing tastes best re-heated the next day, so technically, you can make this dish one day early, refrigerate it and then re-heat over very low heat before serving. In our family, I make it the morning of Thanksgiving and let it rest before re-warming and serving.

The Spruce Eats explains that acidic ingredients like white vinegar and lemon juice also can counteract saltiness. If you opt for either of these ingredients, use them sparingly, since too much could turn your stuffing mushy and you'll be left to troubleshoot another stuffing mishap.

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.

We all know good cornbread dressing hinges on perfectly stale (but not too stale) cornbread. Without adequate drying time, the cornbread becomes sloppy once it hits the casserole dish and mixes with the broth and eggs. No matter how long you bake soggy dressing, it will never perk up the way it should.

The most important ingredient of stuffing may be the binder, which keeps all the other elements in place. For a fluffy texture, use eggs. Stock is the most-used binder. Less conventional possibilities include fruit juice (such as apple or orange) and alcohol (wine or liqueur).

Breads such as sour dough, French bread or Italian loaves are for the best bread for stuffing. Their soft-but-sturdy interiors are the perfect texture for stuffing. The pieces retain their shape without crumbling.

Let the dressing sit at room temperature for about 30 minutes, before you bake it according to directions. Alternatively, you can freeze the dressing after Step 5, and store it in the freezer up to 3 months. Thaw overnight in the fridge, and let the dish sit at room temperature for 30 minutes before baking.

I got you! Bake in cubes at 350 for 15 minutes, toss and bake again for 10-15 minutes. And you have stuffing bread.

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.

Yes, you can freeze dressing in advance of the Thanksgiving feast. There are two ways to go about it: You can prepare the recipe up until the point of baking, then freeze. Or bake the dressing according to the recipe, allow it to cool completely, and freeze.

Avoid bland dressing by making sure to include plenty of onions, celery, and herbs in your recipe. Now is not the time to go easy with the sage, thyme, and pepper. The dressing should taste different from your cornbread.

One potential reason for gummy cornbread dressing could be using cornbread that is too moist. It's best to use cornbread that has been left out overnight or is slightly stale to ensure a drier texture.

If your dressing is too sweet, add something savory. Salt, of course, will work, but if you want something a little more interesting, opt for anchovies, capers, soy sauce, or miso, instead. Just make sure you're matching your salty component with the flavor profile of your dish.

If your stuffing is too wet and gummy, turn it out onto a baking pan or cookie sheet. Break it up and spread it in an even layer. Then bake until dried to the desired level.

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.