<div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li id="wprm-recipe-21198-step-0-0" class="wprm-recipe-instruction" style="list-style-type: none;"><div class="wprm-recipe-instruction-text"><span style="display: block;">1. Start
by preheating your oven to a toasty 400°F. Pro tip: if you’re using a
cast iron skillet, throw that in the oven to heat up—it gives those
crispy edges we all love.</span></div></li><li id="wprm-recipe-21198-step-0-1" class="wprm-recipe-instruction" style="list-style-type: none;"><div class="wprm-recipe-instruction-text"><span style="display: block;">Now,
let’s get our ingredients in order. Room temperature butter, a bit of
sugar (not too sweet, trust me), and crack those eggs. Whisk it all up
until it’s creamy.</span></div></li><li id="wprm-recipe-21198-step-0-2" class="wprm-recipe-instruction" style="list-style-type: none;"><div class="wprm-recipe-instruction-text">Next,
pour in the milk gradually. Don’t worry if it looks a bit lumpy; the
dry ingredients will sort that out. Now, let’s talk dry mix: flour,
cornmeal, baking powder, and a pinch of salt. Whisk until combined.</div></li><li id="wprm-recipe-21198-step-0-3" class="wprm-recipe-instruction" style="list-style-type: none;"><div class="wprm-recipe-instruction-text"><span style="display: block;">2. Fold in the dry ingredients to the wet until you’ve got a smooth batter.</span></div></li><li class="wprm-recipe-instruction" style="list-style-type: none;"><div class="wprm-recipe-instruction-text"><span style="display: block;"></span></div></li><li class="wprm-recipe-instruction" style="list-style-type: none;"><div class="wprm-recipe-instruction-text"><span style="display: block;">3. Drop
a tablespoon of butter in there, let it melt, and then pour in your
cornbread mix. This combo is the secret to those crispy edges.</span></div></li><li class="wprm-recipe-instruction" style="list-style-type: none;"><div class="wprm-recipe-instruction-text"><span style="display: block;"></span></div></li><li id="wprm-recipe-21198-step-0-5" class="wprm-recipe-instruction" style="list-style-type: none;"><div class="wprm-recipe-instruction-text">4. Pop
it in the oven for 25-30 minutes. You’ll know it’s ready when the edges
are golden brown. Trust me, you’ll be tempted to add more butter, but
resist—it’s all about that drying out process for the dressing.
</div></li><li id="wprm-recipe-21198-step-0-6" class="wprm-recipe-instruction" style="list-style-type: none;"><div class="wprm-recipe-instruction-text"><span style="display: block;">5. And there you have it, a simple, crispy-edged, and moist cornbread ready to steal the show in your next cornbread dressing!</span></div></li></ul><p></p><p><a href="https://smokinandgrillinwitab.com/the-ultimate-cornbread-recipe-for-your-next-cornbread-dressing/">https://smokinandgrillinwitab.com/the-ultimate-cornbread-recipe-for-your-next-cornbread-dressing/</a></p></div><p></p>