Thanksgiving is coming up awfully quickly, and many of us wonder how we can be both traditional and experimental. Here’s a recipe that should be both familiar and novel—perfect for that side dish you want to bring to the Community Thanksgiving. If you can’t find self-rising white cornbread mix, go ahead and use Jiffy. And remember to check Google if you need to know how to change plain milk into buttermilk. – From Southern Living

Ingredients

7 Tbsp. unsalted butter

1 cup chopped yellow onion

1 cup chopped celery (from 2 large stalks)

1 1/2 tsp. kosher salt

1 cup cornbread stuffing mix (such as Pepperidge Farm)

1 Tbsp. chopped fresh rosemary

1 Tbsp. chopped fresh sage

2 tsp. poultry seasoning

1 1/2 cups buttermilk self-rising white cornmeal mix (such as White Lily)

1 1/2 cups whole buttermilk, at room temperature

2 large eggs, at room temperature

Directions

1.     Preheat the oven to 425°F. Heat a 10-inch cast-iron skillet over medium-high. Add butter; cook, stirring constantly, until melted, 1 minute. Pour 4 tablespoons melted butter into a small bowl; set aside.

2.     Add onion, celery, and kosher salt to remaining butter in skillet; cook, stirring occasionally, until softened, 5 to 7 minutes. Add the cornbread stuffing, rosemary, sage, and poultry seasoning. Cook, stirring constantly, until cornbread stuffing mixture is toasted and fragrant, 1 to 2 minutes. Remove from heat and set aside.

3.     Stir together cornmeal mix, buttermilk, eggs, and reserved 4 tablespoons melted butter until just combined. Add 1 cup reserved onion mixture; fold to combine. Spread remaining onion mixture in skillet in an even layer; gently pour batter evenly over onion mixture.

4.     Bake until golden brown and a toothpick inserted into center of cornbread comes out clean, 25 to 30 minutes. Let cool in a skillet for 5 minutes. Carefully invert onto a platter; serve warm.