This is a dish I’ve been making for 30 years. I originally got the recipe from a cookbook out of Mississippi. Craig Claiborne submitted the recipe – he was the New York Times Food Critic for YEARS! This was the one dish that reminded him of home and his family. It is so time consuming that we don’t offer it on the menu much, so order up and order extra to freeze. TOTALLY worth it!!
Cook covered at 350 degrees for 40 minutes, and then uncovered for 15 minutes.