A cast-iron skillet gives the cornbread nutty brown edges that impart extra color and flavor to the dressing. Serve this sage cornbread dressing as a holiday side or anytime you want some Thanksgiving flavors.
Store cornbread (Steps 1-3) airtight at room temperature for up to 2 days. Freeze unbaked dressing in a ceramic or metal baking dish (glass can shatter when placed in the oven when frozen) for up to 1 month. Bake from frozen for 1 hour.
149 calories; fat 6g; cholesterol 69mg; sodium 342mg; carbohydrates 19g; dietary fiber 2g; protein 5g; sugars 3g; niacin equivalents 1mg; saturated fat 2g; vitamin a iu 322IU; potassium 185mg.