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Man cannot live on heirloom tomatoes alone
Start it at the highest heat setting, but lower it to medium as the starch starts to froth up so you don't boil over
Makes 10 to 12 servings Serves 10 to 12 Nutritional Info Ingredients For the buttermilk cornbread: 1 cup yellow cornmeal 1 cup all-purpose flour 3 tablespoons granulated sugar 1 tablespoon baking powder 1 1/2 teaspoons kosher salt 2 large eggs, lightly beaten 1 stick (1/2 cup) unsalted butter, melted 1 cup whole buttermilk For the cornbread dressing: 1 (14 ounce) bag herb-seasoned stuffing, such as Pepperidge Farm 2 sticks (1 cup) unsalted butter, divided 2 cups finely chopped sweet onion 1 1/2 cups finely chopped celery 5 cups chicken or turkey stock 5 large eggs, lightly beaten 2 teaspoons dried sage Kosher salt and freshly cracked black pepper Instructions Make the cornbread: Grease a 10-inch cast iron skillet and place on center rack in the oven
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Katz: Is it important for the Library of Congress to be collecting this material
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