So friends, I am sharing a recipe that is very special to me. This is my mom and grandmother's basic cornbread recipe. I don't think it's ever been written down or typed before. This is recipe was given to me over the phone as I made it years ago by my mom. Her mom showed her how to make it. In my family we never did stuffing (stuffing in a Thanksgiving Turkey.) We just always had "dressing" on the side. This is something my family and extended family and friends always request that I make around the holidays. My mother passed away in 2011 and my grandmother is no longer in good health to cook, so it's all on me. I am passing this to each of you. I hope you enjoy it and I hope your loved ones enjoy it! Please share it to all you think would love and appreciate it.
I want to note, that I ALWAYS use a very basic cornbread recipe for my dressing. I took a picture of the recipe I use from the back of my FAVORITE ground cornmeal, however I do elimintate the Tablespoon of sugar and I only use a cast iron skillet. (Put 2 tablespoons of oil in the skillet and place into a 425 degree oven until preheated then remove and pour it into your batter, stirring quickly. Then immediately pour batter into your skillet. It will give you that yummy sizzle sound. Place in oven until it is golden brown.) Keep in mind you do want your cornbread to rise a good bit because that will give your more cornbread. If your cornbread is too flat you may need to use 2 skillets of cornbread for this recipe. I usually add about 1/2 teaspoon more of baking powder to this recipe to ensure it rises the way I like.
I am a stay at home mom, wife and full time blogger. I love people and I love helping them pull out that creative side and to love who they are. I aspire to inspire and leave large footprints.