Love squash casserole? Love cornbread dressing? Get the best of both worlds with this colorful, delicious dressing that features crumbled cornbread, chopped yellow squash, and chopped red bell pepper and onion. A great Southern-style dressing starts with cornbread that’s baked in a skillet for a crisp, golden crust. Every Southern cook must have a good cornbread dressing recipe in their wheel house. It’s a must. An absolute. Non-negotiable if you plan to reach the pinnacle of what Southern cooking is all about. And like most recipes for this all important holiday dish, the one my family loves the most has been passed down over time. If the smell of this aromatic, fall-inspired dressing doesn’t put you in the Thanksgiving spirit, the taste definitely will. We can’t help but love this rich, squash-studded cornbread dressing flavored with bell pepper, cream of chicken soup, and ground black and red pepper. Everyone knows that the turkey isn’t necessarily the real star of the Thanksgiving table—it’s the side dishes. This delicious cornbread will make its place on your Thanksgiving sideboard a permanent one. Pair with our green bean casserole, mac and cheese, mashed potatoes, and cranberry sauce for an indulgent Thanksgiving to remember. Side note: An 8-inch skillet or pan of baked cornbread will yield about 5 cups crumbled. For best results, prepare the cornbread up to two days in advance so it can dry out completely. I learned to make it, like most home cooks, in the kitchen with my mother and mamaw. It was a highly anticipated cooking event, a recipe prepared with both fanfare and reverance. And there was something almost sacred about the way they would roll up their sleeves and use their hands to gently mix, coax and finally transform that cornbread into the holiday side dish we’d been waiting for all year.
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