The cornbread dressing we make at home is is less chunky, as Nenda crumbles her cornbread more finely. Adapt the recipe to your family’s preference, as we do. By Sade Carpenter ...

Prepare the dressing: Preheat oven to 350°F. Melt butter in a large skillet over medium-high; add onion and celery, and cook, stirring often, until tender, 10 to 12 minutes.

Bake in preheated oven until cornbread is golden, about 25 minutes; cool in skillet 20 minutes. Remove from skillet to a wire rack, and cool completely, 20 to 30 more minutes. Crumble cornbread.

Heat the oven to 375 degrees. Grease a 9-by-13-inch baking dish with butter. Place the cornbread in a large bowl, then pour the stock and aromatics over the top.

Bake in preheated oven until cornbread is golden, about 25 minutes; cool in skillet 20 minutes. Remove from skillet to a wire rack, and cool completely, 20 to 30 more minutes. Crumble cornbread.

For the cornbread dressing: 1 pound of your favorite sausage (I love a chicken apple sausage) 2 tablespoons extra virgin olive oil. 2 cups yellow onion, small diced. 2 cups celery, small diced.

For me, there is one dish that makes the holiday — any holiday — and that’s my mother’s cornbread dressing. We love it for Thanksgiving, Christmas and even Easter, if ...

Directions. Place a 12-inch skillet in oven and preheat to 350 degrees. In a medium bowl, whisk flour, cornmeal, 6 tablespoons sugar, ½ teaspoon salt and baking powder.

On Black Friday, Nov. 24, POTLUCK is hosting Bites+ Boozy Black Friday from 8 a.m. to 8 p.m. Vendors at the food hall will offer easy grab-and-go bites shoppers can nibble while they browse plus ...