Cornbread Stuffing Research Paper

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Growing up I ate cornbread stuffing every Christmas and Thanksgiving. Cornbread stuffing became a special treat for everyone in the family and is almost always everyone’s favorite dish at the table. For many years I thought that the way my Southern Grandmother made stuffing was the only way it could be made, Cornbread, celery, onions, pepper and chicken broth baked in the oven then scooped out and placed in the chicken. However, it’s come to my attention that there is another recipe for stuffing and it is the “original” recipe. This recipe calls for stale bread, herbs, and many other ingredients that are completely unnecessary. I decided to finally try “regular” stuffing and, to say the least, I am disgusted. I am so apologetic that so many people have …show more content…

Cut about 2 tablespoons of the butter from the stick and put it into the microwave until it’s soft but not completely melted. How long this will take depends on your microwave and the temperature of the refrigerator. Once the butter is soft take your pastry brush, dip it into the butter and run the pastry brush all over the 8x12 baking pan. All. Over. It. Do not miss one spot. Butter is your best friend when it comes to cornbread and will add a beautiful richness to the whole dish. Of course, you don’t want the cornbread to be dripped with butter, but don’t be afraid to really coat the pan well. Make sure you don’t put the pastry brush in the sink, you will be using it again.
Once the pan is well buttered take your silicone cooking scraper which can be found very easily at Target, pick up your bowl of well mixed cornbread batter and pour it into the baking pan using the scraper to help you get all of the batter out. I am warning you, cornbread batter does not taste very good so try your best to get all of the cornbread batter out of the bowl or you will just end up wasting a lot of potential food. Grab the baking pan full of batter and place it into your preheated

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