Cornbread is a favorite ingredient for stuffing and dressing around Thanksgiving. While fresh cornbread works great in wet stuffing baked inside the turkey, dried cornbread is best for stuffing baked outside the bird. Drying out the cornbread allows it to soak up the savory flavors from broth, onions, celery, herbs and spices. Getting the right texture is key to taking your stuffing to the next level. This article will go over the best ways to dry out cornbread for a flavorful stuffing, along with tips and tricks for maximizing texture and taste.
Why Dry Out Cornbread for Stuffing
There are a few key reasons why dried cornbread makes for better stuffing:
- Improved flavor absorption – Drying out the cornbread allows it to soak up all the delicious flavors from the broth and aromatics. Moist cornbread won’t absorb as much.
- Better texture – Dried cornbread has a consistency that mimics traditional bread cubes or croutons. The texture stands up to mixing and baking without getting too mushy.
- Less soggy stuffing – Wet cornbread can lead to a soggy stuffing consistency. Dried cornbread helps maintain a nice, fluffy texture.
- Holds shape when baked – Stuffing made with properly dried cornbread will hold its shape when baked in a casserole dish, rather than turning mushy and shapeless.
So for a flavorful, texturally pleasing stuffing, cornbread that has been adequately dried out is a must.
How to Dry Out Cornbread
There are a few different methods you can use to dry out cornbread for stuffing:
Air Drying
One of the easiest ways is to simply let your baked cornbread air dry:
- Allow freshly baked cornbread to cool completely, about 1 hour.
- Cut cornbread into 1-inch cubes.
- Spread cubes out in a single layer on baking sheets.
- Let sit uncovered at room temperature for 1-2 days. The length of time needed depends on humidity levels.
- Stir the cubes occasionally to expose all sides to air.
- The cornbread is ready when cubes are dry to the touch.
Air drying works best in a dry environment. Avoid air drying in humid kitchens, as that moisture will keep the cornbread from fully drying out.
Low Oven Drying
Another technique is drying the cornbread slowly in a low oven:
- Follow same steps for cubing freshly baked cornbread.
- Spread cubes in a single layer on baking sheets.
- Bake at 200 F for 1-2 hours, until lightly dried but not browned.
- Stir cubes and rotate pans halfway through for even drying.
- Start checking texture after 1 hour. Continue drying until no longer moist.
- Let cool before using in stuffing.
The low oven method speeds up the drying process while still being gentle enough not to brown the cornbread.
High Oven Drying
For even faster drying, you can use a higher oven temperature:
- Cube fresh cornbread into 1-inch pieces.
- Spread in a single layer on baking sheets.
- Bake at 300 F for 30-60 minutes, stirring occasionally.
- Cook until evenly dried out and lightly browned.
- Watch closely to avoid burning.
This quick high-heat method will deeply dry out the cornbread but also adds more browning. Only use if you want that toasted flavor in your stuffing.
Stovetop Drying
You can mimic oven drying by using a skillet on the stovetop:
- Heat a large skillet over medium-low heat.
- Add cornbread cubes in a single layer.
- Cook for 5-10 minutes per side, stirring frequently until evenly dried.
- Avoid burning by keeping a close eye on browning.
The stovetop method requires more attention than oven drying but lets you better control the level of browning.
Tips for Drying Cornbread
Follow these tips for dried cornbread that’s perfectly prepped for stuffing:
- Cube even sizes – Cut cornbread into uniform cubes so they dry evenly.
- Spread out cubes – Arrange them in a single layer on pans for the best air circulation.
- Stir and rotate – Frequently change cube positions for uniform drying.
- Dry thoroughly – Cornbread should be completely dried out but not burnt.
- Check texture – The cubes should be dry to the touch but not hard as a rock.
- Use fresh cornbread – Don’t use cornbread that’s already a few days old or it won’t dry out well.
Properly dried cornbread is light and crunchy on the outside but tender on the inside – perfect for soaking up all the delicious stuffing flavors.
What Kind of Cornbread to Use
The type of cornbread you use can impact the drying process and final stuffing texture:
- Northern style – Sweet, cakey cornbread with sugar. Can get too crumbly when dried.
- Southern style – Savory, crumbly, may contain creamed corn. Holds up well when dried.
- Jiffy mix – Very fine, moist crumb. Can get mushy when dried.
- Cast iron skillet – Coarser crumb with crusty edges. Dries perfectly for stuffing.
For optimal results, a savory Southern-style cornbread or one baked in a cast iron skillet has the ideal texture for drying and making stuffing. Stay away from sweet, crumbly Northern styles or very fine cornmeal mixes if possible.
How Dried Should Cornbread Be for Stuffing?
It can be tricky to judge exactly when cornbread is dried to the right consistency for stuffing. Here are some signs to look for:
- Lightly crunchy exterior, but still tender inside
- Cubes feel hollow and airy, not dense
- No moistness or breadcrumbs on the bottom of the pan
- Cubes break apart easily between fingers
- Not hardened like a crouton, still able to absorb liquid
- Golden color, not browned
Well-dried cornbread should resemble the texture of dry cereal flakes – crispy on the outside but can crushed into crumbs easily. Test a cube to ensure the center is no longer moist before using in your stuffing recipe.
How Much Dried Cornbread for Stuffing?
The amount of dried cornbread needed for stuffing depends on a few factors:
- Number of servings – Allow about 1/2 cup stuffing per person
- Other ingredients – More bread cubes if less fruits, nuts, etc.
- Dish size – Will stuffing bake inside poultry or separately?
- Personal taste – Do you prefer more bread vs. other ingredients?
As a general guideline, for 6-8 servings of stuffing baked in a casserole dish, you’ll need:
- 6 cups (about 12 ounces) dried cornbread cubes
- 1-2 cups other bread cubes, croutons or cubes of dried bread
When baking stuffing inside a turkey or chicken, use less dried cornbread so the stuffing doesn’t overflow or get too compressed.
Aim for a total of about 3 cups dried cornbread plus 1 cup croutons or toasted bread cubes per 4-6 servings of stuffing baked inside poultry.
Substitutions for Dried Cornbread in Stuffing
Don’t have homemade cornbread to dry out? You can use these substitutions:
| Substitute | Amount |
|---|---|
| Storebought cornbread, dried out | Same amount as recipe |
| Cornbread croutons | Same amount as recipe |
| Cornbread stuffing mix | Amount on package directions |
| Crumbled corn muffins | 1 and 1/2 times amount |
| Crumbled corn tortillas | 1 and 1/2 times amount |
Storebought dried cornbread or croutons make the easiest subs. For corn muffins or tortillas, use extra since they contain more moisture. Break into cornbread sized pieces and toast well first.
In a pinch, traditional bread cubes or stuffing can be used instead of cornbread. The flavor will be less corn-forward though.
Storing Dried Cornbread for Stuffing
Here are some tips for storing dried cornbread until ready to make stuffing:
- Let cornbread cool completely before storing.
- Place cubes in an airtight container or bag.
- Store at room temperature up to 2 days.
- For longer storage, freezer for up to 3 months.
- Bring to room temperature before using if frozen.
Well-dried cornbread can be made ahead and kept in the fridge or freezer until Thanksgiving. Just keep moisture away so it doesn’t get soggy.
Making Stuffing with Dried Cornbread
Once your cornbread is perfectly dried, use it to make phenomenal stuffing:
- Sauté aromatics like onion, celery, herbs.
- Toss dried cornbread with melted butter or broth.
- Mix in eggs, stock, sautéed veggies and seasonings.
- For baked stuffing – Transfer to greased baking dish, cover and bake until set.
- For stuffing baked inside poultry – Loosely fill main cavity.
The dried cornbread will soak up all the surrounding flavors and moisture for an ultra savory, decadent stuffing perfect alongside your Thanksgiving turkey.
Conclusion
Dried cornbread takes traditional stuffing to new heights. Allowing fresh cornbread to dry out improves the texture and flavor absorption compared to using it straight out of the oven. Air drying, low oven drying or stovetop drying are all easy methods to get perfectly dried cornbread ready for your next stuffing recipe. Aim for cubes that are crispy outside but with a tender, airy interior. Use a hearty Southern-style cornbread and dry thoroughly but not to a rock-hard crouton level. With proper drying, your cornbread will become the ideal blank canvas for soaking up herbs, broth and seasonings this Thanksgiving.