I thought I’d get a jump start on making cornbread for Thanksgiving. I intended to freeze a few batches of this delicious treat, but the thing about cornbread is it smells so darned good. And then people know you’ve made a big batch of it. And then those people, even if they are little, eat it. Which means I’ll be making cornbread for Thanksgiving again soon.
I have lots of variations for cornbread, but for Thanksgiving dressing I use the same one my mother-in-law and grandfather used. It’s very simple, but requires a cast iron skillet. If you do not have one of these add it to your Wish List.Print
Poppy & Laverne’s Cornbread (recipe for Thanksgiving Dressing)
2 eggs, slightly beaten
1 cup milk, or buttermilk
1/4 cup oil (or melted shortening)
1 1/2 cups yellow corn meal
1 cup all-purpose flour
2 1/4 tsp baking powder
1 tsp sugar
3/4 tsp salt
Heat oven to 450 degrees. Oil your iron skillet and let heat in oven until very, very hot. Combine all ingredients and mix well. Pour batter into hot skillet. Bake for 20 – 25 minutes. These are the instructions my mother-in-law wrote for me when she gave me her recipe.
Do you use cornbread for your Thanksgiving dressing? Do you make dressing or stuffing? I need to know.