I heard someone at the farmers market call my grandma's cornbread dressing 'just soggy bread'.

It made me realize that some folks don't understand the slow simmering of the broth and the specific texture from our family's 1952 recipe, which uses exactly 4 cups of crumbled cornbread and a full cup of chopped celery, is the whole point of the dish.

4 comments

4 Comments

brian3282h ago

Honestly, calling that "soggy bread" just shows they don't get it. The whole point is that specific texture from simmering the broth slow. It's not supposed to be dry. That 1952 recipe with the exact amounts, that's what makes it right. Tbh, some people just don't understand real cornbread dressing.

angela68756m ago

Reminds me of the time my aunt tried to use store-bought cornbread for her dressing. The whole thing just fell apart into a weird, gritty mush in the pan. She learned her lesson and went back to her cast iron skillet recipe after that.

alice8956m ago

Oh man, my grandma always said the same thing about that texture.

stella_lane56m agoRising Star

My grandma's 1978 recipe proves that perfect cornbread dressing should be moist but never soggy, Brian328.