The cornbread-dressing is better than it sounds, says a study
A recent study by researchers at the University of Iowa found that using cornbread to dress a dish is less effective than using the same sauce as the dish.
In their experiment, they fed a batch of pasta a mixture of cornbread and dill butter.
The researchers found that the butter flavor was better than the cornbread.
The corn bread sauce tasted less like the sauce used for the pasta.
They also noticed that the corn bread was less viscous and less salty than the dill sauce.
Cornbread is also higher in fiber, which the researchers noted might be why it’s less expensive.
“The dill flavor is more appealing,” says Sarah McBride, a postdoctoral research associate in the Iowa State University’s Department of Food Science and Nutrition.
“I would expect that with the diligence we have in our lab, we would have a more robust results,” she adds.
What the researchers don’t say is that dill and cornbread are not the same thing.
The dill, or dill seeds, and the corn, or cornmeal, are two different types of grains.
Cornmeal is a coarse, water-soluble flour.
Corn flour contains starch and water, which are both required to make corn bread.
The ingredients in cornmeal vary from year to year.
Dill flour, on the other hand, is a water-in-the-bread flour, meaning it’s made from a mixture that’s made up of flour, salt, and water.
A grain like wheat flour is also made from water, salt and flour.
That means it’s more viscous, which makes it easier to roll.
But the dills, or the seeds, of both corn and dilla, are similar in size and shape.
And while cornbread is generally made with flour, dill bread is made from flour mixed with the corn.
“It’s not like it’s the same kind of product,” McBride says.
“We’re not going to say that it’s better than dill flour.”
Dill is a popular condiment for baked goods because it’s also used as a sweetener and is often used as an emulsifier.
The scientists note that it takes a lot of the same ingredients to make dill as dill seed does to make a sauce, but they think the difference comes down to the flavor.
“A dill-based sauce is probably better because it has the same flavor profile, whereas cornbread has a different flavor profile,” McBelgues says.
This could explain why dill was less successful in this experiment.
“Dill is more viscuous and more salty than cornbread, which is probably why it is less expensive,” McBell says.
The authors note that the dilla and cornmeal did not change the amount of salt in the sauce, which may have made it less salty.
So if you want to make something that is more salt-free, use dill instead of cornmeal.
If you want a sauce that’s not as salt-laden, you can substitute water.