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DEL.ICIO.USWhy do you need white bread in corn bread dressing?
The Atlanta Journal-Constitution
No, this isn’t a trick question. I really don’t know.
Some corn bread dressing recipes call just for crumbled dry corn bread, which you moisten with stock, butter and eggs (which raises the question, why are you drying it out — just to add fat to it?) before baking. But I digress.
Other recipes call for anywhere from one to six slices of stale white sandwich bread or six biscuits. Do you use white bread or biscuits in your corn bread dressing? What difference does it make in the texture?
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By Huh
November 21, 2007 12:11 PM | Link to this
We use biscuits, not whitebread. I’ve never used white bread, but take a slice and compare it to a biscuit. See the difference? That’s the difference you’ll have in your dressing.
why are you drying it out — just to add fat to it? Weeelllll, dressing is primarily bread, anyway, so there’s no choice but to add something to make it moist! Duh….
By Stan
November 21, 2007 3:26 PM | Link to this
To the point of drying it out first. Since the point of adding broth is to add flavor it stands to reason that dry bread or biscuits will absorb more flavor than freshly made still moist bread will.
At least it makes since to me :)