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Grandma Lizzie's Cornbread Dressing

This dressing is an important part to your Thanksgiving feast. With this dressing, your feast is sure to be great.

Serves 10people
buttermilk cornbread
tbsp corn oil or bacon drippings
cups self-rising white cornmeal
2 1/2-3
cups buttermilk, well shaken
Preheat the oven to 450 degrees F.
Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.
Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp. Yield: 8 servings.

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