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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?
Comments
By Nannie Pie
November 21, 2007 8:32 AM | Link to this
I add biscuits because my grandmother did ! Always homemade biscuits, not frozen or canned ! Cook cornbread well, crumble, add biscuits, pre-cook onions and celery in chicken broth; add to cornbread and biscuits with 2 beaten eggs; add a lot of broth until almost soupy; bake until “done”.
By Kat
November 27, 2007 3:10 PM | Link to this
I know I’m late with this post, but I had to share what my mother and her sisters say about that. They make the best cornbread dressing in the known world, and they add stale white bread to the cornbread, eggs, broth & seasonings. They explain it this way: too much cornbread and the dressing is too rich, too much white bread and it’s too poor. I have no idea what that means, but who am I to argue with the dressing queens?