We'll enjoy the hot, buttered crusts with homemade soup for supper. And I’ll freeze the rest of the cornbread to make my Oklahoma Farmhouse Cornbread Dressing on Thanksgiving morning.
I may make a pumpkin pie to use up the last of the frozen pumpkin in my freezer, if I have any.
Check my next post on Thursday for my recipe for Oklahoma Farmhouse Cornbread first posted in 2016.
CAUTION: One year when I was on a diet and weighing every morning, I showed a gain of 2 pounds on Nov. 2. So glad Nov. 1 comes only once a year!