what can I do different, my cornbread dressing was a little gummy? The moisture seemed right.



betteirene November 27, 2010
I've always done a mixture of homemade corn bread and a white yeast bread (I use store-bought french bread). All the ingredients except for the stock get mixed in a large bowl, and then I ladle on the stock until everything is only as moist as a damp sponge. It only gets one or two good stirs to check for pockets of dry bread--a lot of recipes call for the dry ingredients to be tossed as you gradually add the liquid so that the result is moist but fluffy. Gumminess usually is caused by a little too much liquid and a lot of overmixing of wet bread.

My Thanksgiving stuffing/dressing has not changed over the past 20+ years, but the next time I need dressing I'm going to try it with a yeast-raised corn bread recipe I've been playing with. If it turns out well, I'll add the recipe to the food52 collection.

cheater C. November 27, 2010
Did you add too much white bread?
hardlikearmour November 26, 2010
I second ImmaEatThat's suggestions. Break the cornbread into 1-inch sized chunks and dry it out in a low oven, crumbs and all.
ImmaEatThat November 26, 2010
You may have added a little bit too much liquid, causing the cornbread to break down its usually crumb-like texture. You can try baking it the oven to dry it out, or even add more cornbread, albeit in chunkier, larger pieces.
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