Row 1: 3 ch, skip 5 ch from hook, dc in ch, skip ch, dc in ch, skip ch, 2 dc in 2 ch, 7 dc shell in ch, 2 dc in 2 ch, [skip ch, dc in ch] 5 times, skip ch, 2 dc in 2 ch, 7 dc shell in ch, 2 dc in 2 ch, [skip ch, dc in ch] 3 times, turn
Its a perfect choice for historic venues where tradition meets contemporary style
FIT : True to size
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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 cornbread 1 cup yellow cornmeal medium grind cup all-purpose flour 2 teaspoons baking powder 4 tablespoons butter unsalted 1 tablespoon granulated sugar optional cup cream cheese preferably whipped cream cheese 1 cup heavy whipping cream Ingredients for the cornbread dressing cup butter unsalted 1 tablespoon butter unsalted 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 stock or chicken broth 1 teaspoon salt teaspoon black pepper 1 egg large 8 oz chicken boneless, skinless cooked chicken thighs, or other poultry dark meat shredded Instructions Instructions for the cornbread recipe Preheat the oven to 350 degrees F and place the 4 tablespoons of butter in the cast-iron skillet
