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Baking this cornbread dressing from Miller Union chef Steven Satterfield in muffin tins gives each serving crispy, savory edges.

Source: The Martha Stewart Show, November 2010



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How would you rate this recipe?
  • pcbaker
    21 NOV, 2011
    I am planning to make this for Thanksgiving and most likely using cranberries because that is what I have. I can only guess that the reviewer that did not like it did not add enough stock or seasoning- I am leaving my cornbread out over night to get a little stale to absorb the stock and flavors better. I will report back.
  • Dagny
    18 DEC, 2010
    My family loved this recipe at Thanksgiving and requested it again for our Christmas dinner. I followed the recipe and used cherries. It was moist, delicious, and a nice change from traditional dressing. It is now a family favorite!
  • AllieOops8
    2 DEC, 2010
    I made this dish for Thanksgiving and followed the recipe exactly (except I used dried cranberries instead of dried cherries, as the chef mentioned on the episode which featured this dish). I'm sorry to report that it tasted very mediocre. No one in my family liked it and we ended up throwing almost all of it out. The texture was dense and the flavor was very blah and a little off.

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