I made a large skillet cornbread that didn't exactly work out--it's rather dry, and it seems that some of the corn meal isn't even hydrated. (Why? Perhaps too low moisture from using Greek yogurt, but also I didn't give it full mixing, because my butter was burning in the skillet already...)
Anyway, what are some ways to salvage such cornbread? It's not quite right as is. A little gritty.
I've heard of cornbread stuffing but never made it. I suppose some moist recooking techniques might hydrate it okay. Or?