Forget about the election, or whether or not the recent boxing match between Jake 'The Problem Child' and Iron Mike Tyson was rigged. What to call one of Thanksgiving's most iconic side dishes is what everyone wants to know.
Is it stuffing? Or is it dressing?
The answer: it depends how you cook it.
Stuffing is cooked inside the turkey, while dressing is cooked outside the turkey, usually in a casserole dish. However, the terms are often used interchangeably, and the distinction is a matter of regional debate.
In the end, what really matters is how it tastes. And according to Merit TV's latest guest chef from Barrel & Bones, the following sweet n' savory recipe is the stuff of dreams.
Honey Cornbread
Ingredients 4 tbsp butter softened 4 cups corn meal 4 cups all-purpose flour 4 tbsp baking powder 1 cup sugar 4 tsp salt 4 cups buttermilk 8 eggs at room temperature
* for the honey butter glaze ½ cup melted butter ½ cup melted honey
Directions Combine all ingredients into a mixing bowl and mix well, place mixture in a hotel pan with liner and cook for about 25 min at 300 degrees. Remove from smoker and add honey butter glaze across top. Let rest and cool down before cutting into 1”x1” cubes.
Combine ingredients and sweet vegetables until aroma is released. Remove from heat, add corn bread and divide mixture in to a two hotel pans. Combine eggs, rub and turkey broth and mix well. Pour mixture in to both hotel pans and cook for about 20 min or until golden brown.
Annie Gimbel
