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Equipment 8 cast-iron skillet Electric mixer: handheld or stand optional for making the cornbread medium-sized saucepan Medium-sized mixing bowl 8 baking dish Ingredients Ingredients for the from-scratch cornbread 1 cup yellow cornmeal medium grind cup all-purpose flour 2 teaspoons baking powder 4 tablespoons butter cup heavy whipping cream Ingredients for the old-fashioned dressing cup unsalted butter 1 tablespoon unsalted butter 1 cup yellow onion diced 1 cup celery diced 1 tablespoon thyme dried 1 tablespoon rosemary dried 1 teaspoon sage ground cup parsley fresh and finely chopped cup chicken broth 1 teaspoon salt teaspoon black pepper 1 large egg Instructions Instructions for the from-scratch cornbread Preheat the oven to 350 degrees F and place the 4 tablespoons of butter in the cast-iron skillet

Function Pockets: 2 slant pockets, 2 cargo pockets, 1 back pocket

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