Improving Cornbread Stuffing - Cooks Illustrated

Published November 1, 2000.

For best flavor and texture, dry the cornbread, add a little half-and-half, and let it soak for at least an hour.

The Problem

Most cornbread stuffings are much too dry, with the cornbread turning into stale, loose nuggets that refuse to bind with any of the other ingredients. On the other end of the spectrum are stuffings that are too wet, simply turning into a damp, sloppy mass.

The Goal

A moist, flavorful cornbread stuffing with a toasted top, moist interior, and satisfyingly rich flavor.

The Solution

Start with homemade cornbread, torn into bite-sized pieces and dried in a low oven for one hour. Soak the cornbread in an egg, stock, and half-and-half mixture for one hour, and add sautéed onions, celery, and fresh thyme and sage. Pork sausage adds nice pockets of texture and a meaty punch without overpowering the balance of flavors.

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