ISO chewy cornbread for stuffing/dressing
October 28, 2020 6:57 AM Subscribe
I need a cornbread recipe to use for Thanksgiving stuffing. Last year, I made cornbread which was delicious, toasted it and it got even more delicious, and then once I put it into stuffing, it turned to mush. I want cornbread with texture, with chew, in recognizable chunks. What should I be doing differently? One small complication: cornbread recipe must be dairy free (eggs are fine), I can use almond/soy/oat milk. I'm looking for tips, recipes, or advice. Thank you!