Whole-Grain Corn Bread
From the Kitchen of…Ann Taylor Pittman, Executive Food EditorWe always cook two pans of corn bread at Thanksgiving: One is done a day ahead as the base for corn bread dressing, and the other goes into the oven at the last minute so it's hot and crusty at the table. Toasted leftovers get drizzled with honey at breakfast.Medium to fine-ground cornmeal works well for this corn bread, but you can substitute a coarser grind if you prefer a heftier texture.
Recipe by Cooking Light November 2015
