RecipeMuncher

Baked in a vintage  Griswold cast iron frying pan Being a “Northerner” and a “Canadian” at that, I like my cornbread on the sweet side.   The exception is when I bake it with the idea of using at least some of it in a Cornbread stuffing/dressing.    I  have two cornbread recipes that I use interchangeably.  One has a  lighter more tender texture and the other is a little coarser. The later is perfect for using in a stuffing. (...)