This recipe comes from a true Kentuckian, Rena McClure, who has lived there her whole life. She doesn't fuss over her turkey and doesn't bake her dressing in the bird; instead, she cooks it in a baking dish alongside. Kentuckians generally don't put sugar into their corn bread, and, like most Southerners, they use white cornmeal, never yellow. Also, tradition calls for baking it in a cast-iron skillet. Rena, who has been making corn bread since she was a child, measures most ingredients by handfuls and scoops.