My plan for
world domination Thanksgiving Day success centers around an age-old strategy for stress-free entertaining: make as much in advance as possible.
Purple Sharpie in hand, I wrote out my menu, broke down my 7-day gameplan, and put together my shopping list. It would all come down to timing, organization, and lots of butter.
In preparation of a killer recipe for stuffing (coming soon!), I made a batch of this Sage Cornbread recipe from Stella over at BraveTart. I’ve been blog-stalking Stella lately…if you haven’t checked her out yet, do it now. She’ll make you laugh. She’ll make you want to bake something good. She’ll inspire you to run out and buy a kitchen scale so you can be a big girl baker too.
With so many recipes and dishes on my mind, I appreciated how low-maintenance this cornbread was. It was a pain-free two-step of dry ingredients…
…meets wet ingredients.
A quick mix and mingle…
…and bake â€˜til golden.
Being the Yankee I am, I tend to like my cornbread sweeter than the one this recipe makes. If I were making this to eat as is, I would probably add a bit of sugar to the mix…or just eat it slathered with honey butter. Mmmm…honey butter.
Now, the hardest part of this cornbread mission: not eating it all before stuffing-time tomorrow.
This herbaceous cornbread is the base of a Sausage Pecan Stuffing I'm making for Thanksgiving, but it is also delicious by itself (slathered in honey butter). Recipe by BraveTart; I've added in volume measurements in case you don't have a kitchen scale.
Recipe Source: LickMySpoon.com.
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