five star jiffy cornbread dressing recipe

You need to start out with some day-old cornbread or cornbread that you’ve frozen. You can double the recipe by doubling the ingredients if you’re cooking for a larger crowd. Since I made this for just 2 people-my husband and me-I made a small pan of it. If you want it lighter and fluffier, you can add half cup of flour (regular or gluten-free all purpose flour) and a teaspoon of baking powder. Or if you enjoy a dressing that’s more moist or dry, adjust the amount of broth. Just remember that if you like more or less salt, you can add it or cut back. You can even print out the card by using the “print” button. Here are the ingredients you’ll need for this method:įor exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. I love how these ingredients come together and complement everything on the plate. I’ve made cornbread dressing a number of different ways and with a variety of ingredients.īut this way is my favorite. But as I thought about it, I decided that if it’s not stuffed into something, it’s dressing. I also grew up with people saying “dressing” or “stuffing” interchangeably. I actually think all types are good, but I always go back to the southern style because that’s what I grew up with. Other styles of dressing include oyster dressing, walnut dressing, and regular bread-based stuffing. However, after I experienced big dinners with other families, I learned that what I liked was more typically southern. I grew up thinking that the dressing I enjoyed was the standard. Southern Cornbread Dressing (or Stuffing) As long as the outcome tastes yummy, you did it correctly. I don’t believe there’s a “right” and “wrong” way to make it. Some people make dressing from a bag or box of dried breadcrumbs, while others make it from scratch, starting with homemade cornbread or bread.Īnd that’s fine. And it doesn’t matter whether you say dressing or stuffing, as long as it tastes good.

It probably depends on where you grew up and what your family called it. That’s because it’s stuffed into the bird. However, I call it stuffing when it’s inside a chicken or turkey. DressingĪlthough some people call this stuffing, regardless of how it’s served, I call it dressing if it’s in a separate pan. My great-grandmother used to make a variety of rolls, biscuits, and pans of cornbread–all loaded with tons of butter. I’m not sure how much help I was back then, but I tried.Īll of the Thanksgiving recipes were so delicious, including the turkey, cranberry sauce, sweet potato casserole, and whatever else we had. In fact, it brings me back to my childhood when my great-grandmother, grandmother, and mother put together a fabulous Thanksgiving dinner. A good, old fashioned southern cornbread dressing is comfort food for me.

Five star jiffy cornbread dressing recipe