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Print Southern cornbread dressing (8 to 10 servings) Ingredients For the cornbread Four tablespoons of butter 2 cups of grams yellow cornmeal, fine grind (its best to use the freshest, best quality available) 1 teaspoons of kosher salt One teaspoon of baking powder Two eggs 2 cups of buttermilk, preferably full fat For the dressing 3 cups soft white bread, crust removed and cut into 1-inch pieces (do not pack) cup of butter (1 stick), include extra to grease the pan 2 cups of sweet onions, chopped 1 cups of celery (4 or 5 stalks, chopped) 1 teaspoon of kosher salt Two eggs One tablespoon of fresh sage, finely chopped One teaspoon of fresh thyme, chopped teaspoon of ground black pepper 4 to 5 cups of rich chicken or turkey stock, preferably homemade Instructions To make the cornbread, follow these steps Adjust the ovens temperature to 450 degrees Fahrenheit and preheat

Color:Navy Blue

Add the peppers, pickles and green onions

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Nutrition facts Calories: 54 Protein: 0.2 grams Carbs: 3.5 grams Fat: 4.5 grams With just five basic ingredients, balsamic vinaigrette is one of the easiest homemade salad dressings to prepare in a pinch