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Size:2X-20

Equipment 8″ cast-iron skillet Electric mixer: handheld or stand optional – for making the cornbread medium-sized saucepan Medium-sized mixing bowl 8″ baking dish Ingredients Ingredients for the from-scratch cornbread 1 cup yellow cornmeal medium grind ⅔ cup all-purpose flour 2 teaspoons baking powder 4 tablespoons butter ½ cup heavy whipping cream Ingredients for the old-fashioned dressing ¼ cup unsalted butter 1 tablespoon unsalted butter 1 cup yellow onion diced 1 cup celery diced 1 tablespoon thyme dried 1 tablespoon rosemary dried 1 teaspoon sage ground ¼ cup parsley fresh and finely chopped ½ cup chicken broth 1 teaspoon salt ½ teaspoon black pepper 1 large egg Instructions Instructions for the from-scratch cornbread Preheat the oven to 350 degrees F and place the 4 tablespoons of butter in the cast-iron skillet

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