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And once and for all, it’s cornbread dressing (not stuffing). However, when it's time to come to a consensus about what might be the best Southern dessert recipe, the plot thickens.
Classic cornbread gets an autumn upgrade with the addition of pumpkin puree and warming spices like cinnamon and nutmeg, making it an ideal side for Thanksgiving (or a base for cornbread stuffing ...
Skillet Cornbread. Not only does this cornbread involve less cleanup, but it promotes the ideal texture of crackly crust around moist, decadent corn cake. Pouring the batter into a preheated cast ...
The mixture is returned to the oven to bake into a large, crumbly and sometimes very moist cake with a crunchy crust. This bread tends to be dense and is usually served as an accompaniment rather than as a bread served as a regular course. In addition to the skillet method, such cornbread also may be made in sticks, muffins, loaves or baking pans.
Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry , seafood , and vegetables .
Cornbread made by mixing cornmeal and water and cooking the resulting batter in a skillet with cooking oil. [87] Johnnycakes: Northeast East Coast, Southern United States, and Appalachia: Also known as hoecakes. Cornmeal flatbread, a dish of Native American origin. [88] [89] Parker House roll: Northeast Boston, Massachusetts
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Especially during holiday seasons around Thanksgiving and Christmas, stuffing or dressing is traditionally served with turkey. The many varieties include oatmeal, chestnut, sage and onion (flavored bread), cornbread, and sausage are the most traditional. Stuffing is used to stuff the turkey (as the name implies) or may be cooked separately and ...