• Instructions for Cornbread
• Mix all the dry ingredients together in a medium size bowl.
• Add eggs and milk and combine. Add a little water if you need more liquid.
• The trick to cornbread is to not over mix. Mix it just until it’s combined.

  The other secret is to preheat your skillet in the oven while your oven is preheating to 400.
• Add oil to the hot skillet to cover the bottom then pour your cornbread batter into the 10″ skillet
• Bake for 20-30 minutes until golden brown.

Directions for Dressing

• Crumble the cornbread into the pan you’ll be using to bake the dressing in.

  We like it finely crumbled but some people like chunky pieces so get it like your family wants it.

  I use a 9x13x3 baking pan.
• Add everything but the chicken broth to the crumbled cornbread in the pan. When it’s all combined, taste it to see if you need to add more of any of the ingredients.
• When you’ve got it just right, add chicken broth to the pan so that it reaches the top of the pan.

  Let it sit until the broth is absorbed (could take 30 mins or more) or mostly absorbed then add more until it reaches the top again.

  Do this until the broth stops being absorbed and the broth level stays at the top.

  I usually start this process as soon as the turkey goes into the oven. This allows me time to be sure it’s ready to bake.
• Bake at 400 degrees for an hour to an hour and a half.

  It’s done when the middle is firm and hot and the top is golden brown.

  If you prefer a dryer dressing continue to bake until the broth is baked away.