A great Southern-style dressing starts with cornbread that’s baked in a skillet for a crisp, golden crust. Our simple recipe can be made up to a month ahead if stored in the freezer. For best results, prepare the cornbread up to two days in advance so it can dry out completely.
This recipe can be made a day in advance. Let the cooked dressing cool to room temperature, and then store, covered, in the refrigerator. Reheat before serving.
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