Can you mix cornbread with Stove Top stuffing?

Can you mix cornbread with Stove Top stuffing?

I use 2 packages of Stove Top cornbread stuffing mix. We love this!

Who makes a cornbread stuffing mix?

Kraft Stove Top Cornbread Stuffing Mix makes any family dinner worth celebrating. Fresh baked cornbread crumbs with real herbs and spices deliver savory flavor with a soft, fluffy texture in every forkful. Each 6 ounce box comes with a pre-seasoned, fully flavored stuffing mix.

Do you have to put eggs in stuffing?

The most important ingredient of stuffing may be the binder, for it keeps all the other elements in place. For a fluffy texture, use eggs. Stock is the most used binder, less conventional possibilities include fruit juice (such as apple or orange) and alcohol (wine or liqueur).

What do Southerners call stuffing?

They looked at search terms in all the states and determined that — no surprise — northerners tend to call it stuffing, and southerners call it dressing (regardless of whether it’s cooked inside or outside the bird).

What are the ingredients in Stove Top cornbread stuffing mix?

Ingredients Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid), Degerminated Yellow Cornmeal, High Fructose Corn Syrup, Salt, Onions (Dried), Contains Less than 2% of Vital Wheat Gluten, Interesterified Soybean Oil, Yeast, Potassium Chloride.

What company makes Stove Top Stuffing?

Kraft Foods
Kraft Foods, which now owns Stove Top, says it sells about 60 million boxes of its stuffing around Thanksgiving time alone.

Do you always put eggs in stuffing?

Binders. The most important ingredient of stuffing may be the binder, for it keeps all the other elements in place. For a fluffy texture, use eggs. Stock is the most used binder, less conventional possibilities include fruit juice (such as apple or orange) and alcohol (wine or liqueur).

What type of bread makes the best stuffing?

The best bread to use for stuffing is the kind that has neutral flavor, tight crumb, with a slight tendency to be on the sweet side. Good choices will be white bread, challah or brioche to name a few.