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If you use sweet cornbread like the Jiffy brand, the sweet and savory elements may clash, and we dont want that

Thousand Island dressing was made in the Thousand Islands, which borders New York and Canada

Ingredients Cornbread 1 batch Skillet Cornbread (recipe link in header) Cooking spray or butter for pan Aromatics 2 tablespoons olive oil 1 medium onion, finely diced 3 stalks celery, finely diced Salt and freshly ground black pepper 1 garlic clove, minced 2 tablespoons chopped fresh sage 1 tablespoon chopped fresh thyme Assembly 2 cups low-sodium chicken or turkey broth cup whole milk 1 egg, lightly beaten cup chopped fresh parsley 1 teaspoons kosher salt, plus more for seasoning Freshly ground black pepper 2 tablespoons butter, cut into small cubes Instructions Make the cornbread Make a batch of the skillet cornbread and let it cool (you can make the cornbread the day before, or you can even make it a month or two ahead and freeze it!)

Even though this suit is meant to be relaxed, my normal size was a size too big for me (particularly the jacket), requiring some minor surgery at the tailor to fit