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"Soupy" Cornbread Dressing

Ann
Ann 03 de Noviembre de 2013

Several years ago someone brought THE BEST cornbread dressing to a Thanksgiving luncheon I attended. The best way I can describe it is that it had the consistency of thick pudding...it did not look like a pan of cornbread with celery, chicken, etc, in it. Does anyone have a recipe for this type of dressing?

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Ol'Chicago
Ol'Chicago Domingo, 10 de Noviembre de 2013 a las 02:33 AM
Re: "Soupy" Cornbread Dressing

Hi Ann,
Lynn Smythe an undisputed master of such things and fortunately a contributor at CookEatShare, I always default to her as a top resource.

http://cookeatshare.com/recipes/how-to-make-corn-pudding-498015/external
Below is just a suggestion of how I destroy a good recipe.

By description sounds like adapted for the occasion cornbread pudding. usually consisting of equal proportions of canned/fresh/frozen kernel corn & canned cream style corn, eggs, butter (generally too much of both) very fine cornmeal/masarappa, sometimes buttermilk or sour cream, doctored up with sage, rosemary, thin sliced celery, onion, scallions with greens, cooked giblets, browned Thi Chilies Garlic, etc.

There really are not many rules outside your imagination, at least for pan stuffing the basic above rarely has leftovers, I wouldn’t stuff a bird with it but an awesome side.

All my best to you and yours, I'm sure Lynn will do you right!


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