Need some help with anyone who might be familiar with a type of cornbread dressing that my grandmother used to serve... was light and fluffy as if she used egg whites instead of eggs, almost like a souffle. Was very savory, made with chicken stock, with very little else in it except for some onion I think. Came out looking like straight up cornbread, not the lumpy, thick and sticky stuffing that seems to be traditional. (Obviously she didn't stuff the turkey with it).
Anyone got any suggestions on how to make this fluffy, savory dressing?