I love cornbread, corn muffins, corn chowder, corn on the cob-anything with corn. I especially love finding little kernels of corn in all of these items. Here is the cornbread recipe I use for Thanksgiving stuffing every year. Yes, you can go out a buy ready made cornbread; but where’s the fun in that?
Prep time: 15 minutes
Note: For frozen corn: partially defrost and run hot water over kernels to dissolve any ice crystals. Pat dry and measure defrosted.
Use this cornbread for my Cornbread Stuffing!
