Oh pshaw, on Sun 11 Nov 2007 05:53:53p, itsjoannotjoann meant to say...

> I got a recipe the other day to use this commercially prepared
> 'stuffing' mix. It's been on the market for years but this is
> something I've never used. I was mighty disappointed in this product
> as it seems to be more of a light bread consistency (doughy) when
> cooked. I guess I was thinking it would be like cornbread. I don't
> think I'll be buying this again as I'll bake a smallish skillet of
> cornbread and be assured of the results.
>
> Not that I want to buy any more, but do they make a more cornbread
> type product?
>
>

Not like the way my cornbread turns out (which is substantial, not light).

When I make cornbread dressing, I bake a pan of cornbread and bake some
biscuits, both the day before I want to use them. I cut the cornbread into
wedges, then leave both breads exposed to air overnight, before making the
dressing.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
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OK, I'm weird ! But I'm saving up to be eccentric.