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Homemade Cornbread

The main ingredient in Thanksgiving dressing [at least where I'm from] is cornbread!

So you might need a good recipe if you want to take a stab at making dressing. I've tried store bought cornbread to cut out a step of making dressing and I do not recommend it. Some is too sweet or has too much moisture to work well in dressing. This one turns out well each time I've made it - for dressing or as a side for a meal.

Cornbread really is better when it is made in a cast iron skillet. You don't have to run out and buy one just for this, but cast iron heat retention and versatility is notable. I use mine to make stove-top steaks and OMG do they turn out amazing!! Maybe I'll post that recipe/method later...

I also don't know of many widely-recommended pieces of kitchen equipment that last for generations and cost less than $30.00. Check out Lodge - not only did they start and still make their products in my home state of Tennessee, they have also been making cast iron wares for 120 years. A truly Southern staple!


Ingredients

2 cups self-rising flour

2.5 cups cornmeal

4 large eggs, lightly beaten

2 cups milk

12 T melted butter + 2 T butter (solid)

3/4 cup sugar


Instructions

  1. Place cast iron skillet in oven. *Best made in a cast iron skillet*

  2. Preheat oven with skillet to 375°F

  3. Mix all ingredients except 2 T butter together in large bowl

  4. Remove skillet and add 2 T butter to skillet

  5. Once butter is melted add cornbread mixture to hot skillet

  6. Bake 30 to 45 minutes or until center is set


Enjoy!

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