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Trisha Yearwood's Buttermilk Cornbread dressing. / Renee Comet / USA WEEKEND.

Buttermilk Cornbread

• 4 Tbs. corn oil or bacon drippings
• 3 cups self-rising cornmeal
• 2 1/2 to 3 cups buttermilk, well shaken

Preheat the oven to 450 degrees.

Pour 2 Tbs. 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 Tbs. 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 for 20 minutes, or until browned on top. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.

Yield: 8 servings

Use Trisha's Buttermilk Cornbread recipe to make Grandma Lizzie's Cornbread Dressing.

Recipes courtesy of Trisha Yearwood from Georgia Cooking in an Oklahoma Kitchen

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