My mother was a Midwesterner who moved to Memphis when my father was transferred there in the 60’s. She loved the South and adapted flawlessly to the social differences but always cooked like a Yankee. I consider myself a “Southern” cook but I learned it from a variety of mothers-in-law I’ve had along the way.
(Having said that - I haven’t cooked Southern in YEARS… I can’t remember the last time I fried something! Or served gravy (except Thanksgiving and Christmas)! Or made biscuits!)
My point, and there really is one, is that I can cook Yankee and I can cook Southern and I’ve been served the best of both. One thing I know for sure is that cornbread stuffing is just plain nasty. That mush is gross.
I make white bread sage dressing that is delicious and exactly what the Founding Fathers would expect everyone in America to eat.