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Ships within 48 hours · Estimated delivery Aug 8 - Aug 13
Nutrition Serving Size: 2 tbsp Calories: 190 Sugar: 0.2g Sodium: 217mg Fat: 21g Saturated Fat: 2.9g Unsaturated Fat: 17.2g Trans Fat: 0.1g Carbohydrates: 1g Fiber: 0.3g Protein: 0.5g Cholesterol: 7.3mg
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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 cornbread 1 cup yellow cornmeal medium grind cup all-purpose flour 2 teaspoons baking powder 4 tablespoons butter unsalted 1 tablespoon granulated sugar optional cup cream cheese preferably whipped cream cheese 1 cup heavy whipping cream Ingredients for the cornbread dressing cup butter unsalted 1 tablespoon butter unsalted 1 cup yellow onion diced 1 cup celery diced 1 tablespoon thyme dried 1 tablespoon rosemary dried 1 teaspoon sage ground cup parsley fresh and finely chopped cup chicken stock or chicken broth 1 teaspoon salt teaspoon black pepper 1 egg large 8 oz chicken boneless, skinless cooked chicken thighs, or other poultry dark meat shredded Instructions Instructions for the cornbread recipe Preheat the oven to 350 degrees F and place the 4 tablespoons of butter in the cast-iron skillet
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