Cornbread Dressing: Pan Size Matters

Cornbread dressing is a staple at family gatherings and during the holidays, especially Thanksgiving. It is typically served alongside roasted or fried turkey, or slow-cooked chicken. The type of pan you need depends on the number of servings you want to make. For example, if you're serving a large group, you'll need a 9x13-inch pan, which will yield about 12 servings. On the other hand, if you're cooking for a smaller group, an 8x8-inch pan should suffice.

Using a cast iron pan

Firstly, you'll need a 9 to 10-inch cast iron pan for baking the cornbread. It's important to use a pan of this size to ensure even cooking and browning. You can also use a 9-inch cake pan or baking dish if you don't have a cast iron pan.

Before you start, preheat your oven to a temperature between 350 to 450 degrees Fahrenheit. The specific temperature will depend on the recipe you are following.

To prepare the cornbread batter, combine the dry ingredients, such as cornmeal, flour, salt, and baking powder, in a bowl. In a separate bowl or measuring cup, combine the wet ingredients, such as milk, buttermilk, and eggs. Slowly add the wet ingredients to the dry ingredients and stir until combined. You can also add melted butter or shortening to the batter for extra flavour and a crispier texture.

Now, it's time to heat up your cast iron pan. Place it on the stovetop over medium heat, and add a couple of tablespoons of butter or shortening. Make sure the pan is hot before adding the batter—you should hear a sizzle when the batter hits the pan. This will ensure crispy edges on your cornbread.

Pour the batter into the hot skillet and spread it out evenly. Cook the cornbread on the stovetop for about a minute before transferring it to the oven. Bake it for 20 to 25 minutes, or until it's golden brown and crispy around the edges.

Once your cornbread is baked, let it cool before crumbling it into small pieces to use for your dressing. You can follow your favourite cornbread dressing recipe from here, combining the crumbled cornbread with vegetables, herbs, broth, and any other desired ingredients.

Finally, transfer your dressing mixture to a baking dish and bake it until it's heated through and slightly browned on top. Enjoy your delicious cornbread dressing, made extra special with the crispy texture from your cast iron pan!

Making the cornbread in advance

If you're making your own chicken stock, this can also be done a day in advance. Not only will this save you time, but it will also give the stock a more intense flavour.

When it comes to baking your cornbread, you'll need a 9 to 10-inch cast iron pan or a 9-inch cake pan or baking dish. Bake the cornbread at 400 degrees for 20 to 25 minutes, then crumble it into small pieces.

How to store cornbread dressing

To store cornbread dressing, it is recommended to transfer the food to an airtight container and place it in the refrigerator, where it can last for up to 3-4 days. To reheat, cover the dish with foil to prevent it from drying out and place it in the oven at 350°F for approximately 15-20 minutes, or until warmed through.

If you wish to make cornbread dressing in advance, it can be stored in the freezer for up to a month. To reheat, thaw the dish in the refrigerator overnight, then follow the reheating instructions above.

It is important to note that the cornbread itself can be made a day or two in advance, as this will create a better structure that won't succumb to the wet ingredients.

The difference between stuffing and dressing

To answer your first question, a 9x13-inch baking dish is a good size for cornbread dressing. A 9-10 inch cast iron or cake pan is also suitable for baking the cornbread.

Now, on to the difference between stuffing and dressing. While the terms are often used interchangeably, there is a technical difference between the two.

The main difference between stuffing and dressing lies in their cooking methods. Stuffing is cooked inside the bird, while dressing is cooked outside the bird, usually in a separate casserole dish. Stuffing is placed inside the cavity of the bird, allowing the bread to steam and absorb the turkey's juices and flavour. On the other hand, dressing is baked separately and requires additional liquid to achieve the same level of flavour and moisture as stuffing.

A Matter of Preference

Some people prefer the convenience and texture of dressing, as it is less complicated to prepare and can result in a crunchier topping. Dressing is also often associated with the American South, where it is commonly made with cornbread.

A Historical Perspective

The term "dressing" emerged in the 1850s when Victorian nobles found the word "stuffing" vulgar. This explains why dressing and stuffing recipes often share similar ingredients.

Regional Variations

The debate between stuffing and dressing also tends to split along regional lines, with people in the Northeast and Pacific Northwest favouring "stuffing" and those in the South and Midwest opting for "dressing." In Pennsylvania, the term "filling" is used instead of stuffing or dressing.

Creative Twists

Regardless of the name, both dishes can be made with a variety of ingredients and creative twists. For a protein boost, consider adding cooked sausage or diced bacon. For spice lovers, jalapenos, cayenne pepper, or a dash of hot sauce can add a kick.

Ultimately, whether you call it stuffing or dressing, this classic dish is a delicious and versatile side that can be tailored to your personal preferences and regional traditions.

How to serve cornbread dressing

Cornbread dressing is a simple side dish that is usually served alongside roasted or fried turkey, or slow cooker roasted chicken for the holidays. It can also be served as a moist topping. Here is a guide on how to serve cornbread dressing:

Preparation

Before serving cornbread dressing, it is important to prepare the cornbread a day in advance. This will allow the cornbread to develop a bit more structure and prevent it from becoming soggy when mixed with the wet ingredients. In addition, making the chicken broth and stock from scratch is highly recommended, as it adds a richer flavour to the dish.

Ingredients

For the cornbread dressing, you will need a mix of vegetables such as onions, celery, and often green peppers. This mixture is then seasoned with herbs like sage and poultry seasoning. To add a richer flavour profile, moistening agents such as homemade chicken stock and cream soups can be used. Some versions also incorporate tender pieces of chicken and white sandwich bread for a heartier dish.

Baking

Once the ingredients are mixed, the dressing is transferred to a greased baking dish and baked until it is golden brown on top and still moist on the inside. It is important not to overbake the dressing to maintain its moist and fluffy texture.

Serving

Cornbread dressing can be served alongside roasted or fried turkey, slow cooker roasted chicken, or as a side dish during the holidays, such as Thanksgiving. It can also be served on its own, as it is considered a comforting dish that encapsulates the essence of Southern cuisine.

Storage

Leftover cornbread dressing can be stored in an airtight container in the refrigerator for 3 to 4 days. It can also be frozen for up to a month. To reheat, cover the dish with foil and bake at 350°F until warmed through.

Frequently asked questions