Angela's Southern Cornbread Stuffing

Somewhat ironic that my first blog post for Design Tea is a recipe. Well, cooking is a type of design too!

Thanksgiving is my favorite holiday, period. I adore spending time with my family around the dining room table, and it provides me with a chance to reflect on all the good in my life that I am grateful and thankful for. And, of course, the meal itself is surely something to be thankful for!

Italian pottery bakeware

This Southern Cornbread Stuffing is a fan-favorite every year in my household. Some people like traditional white bread stuffing, but not me. I'm a country girl, and I believe through and through that cornbread is the way to go. To start this recipe, you'll first need a skillet and a baking dish. I used the Red Square Baker from the Italian Lastra collection. Lastra is one of those collections that you just want to collect. The overlapping detail and rustic lines make it unique and modern. If you watched me make this dish on my Facebook Live video, you'll see that I also used the following:

Now, onto the food. I always recommend chopping your vegetables and herbs beforehand, as well as measuring out your liquids and setting them aside. It just makes the cooking process quicker and smoother. This is a big recipe, and there is a lot to chop up!

But, once you put it all together, the result is absolutely delicious. Juicy, savory and subtly sweet thanks to the cornmeal. Everyone at your Thanksgiving dinner or holiday party will be begging for seconds!

Start by preheating the oven to 375 degrees. This stuffing takes about 45 minutes in the oven to bake.

Be sure to tell me in the comments below if you made this dish and how it turned out. And also, what is your favorite seasonal dish? Everyone and every family is different.

With joy,

Angela Wilson Lee

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