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If you put it in the fridge a couple of hours before serving, all of the flavors meld together and make for an even more delicious condiment than when its made fresh
You can then let the cornbread cool, wrap it, and store it in the refrigerator or freezer until needed a few days later, or slice it into cubes, and combine it with the remaining aromatics and ingredients to finish baking it for your Thanksgiving meal
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NOTES - 1/4" seam allowance included in the pattern
it was developed as a more affordable condiment during the Great Depression
Option 2: PAN SEARED Italian Chicken 1
