Cornbread for cornbread dressing.
I have not made dressing in years and am taking my time doing it this year.
I did learn the trick for cooking cornbread in cast iron pans.
Hot pan and cold batter.
I heat the pan in the oven with oil in it for nine minutes at 450 degrees.
I never leave the kitchen when I do this.
This makes the cornbread crispy and it does not stick.
This image above is the batter hitting the hot cast iron.
Celery and onion are the flavor base for the dressing.
I will bake it in the morning.
Needless to say we are not counting fat grams on Thanksgiving.
Joe picked up our smoked turkey a few minutes ago.
We bought one and gave one away.
CC made this coffee, vanilla wafer, and pudding dessert
while I fiddled with cornbread.
This Thanksgiving is particularly bittersweet because
she will be a student in Korea next year.
Happy Thanksgiving to all my American friends.
I am also thankful for all my European and Canadian friends.
joy and peace