VALDOSTA — Last Thanksgiving, Polly Douglass, co-owner and stylist at The Hair Studio, made sausage cornbread dressing for the family dinner of two of her clients, Claire Spriggs-Marrs and her sister, Marie Wood.

“They all loved it,” she said. “Now, they’ve asked me to make it every Thanksgiving. What a compliment from two wonderful cooks and friends who have mentored me through the years.”

Douglass learned how to cook from her parents, Joanne Christy and the late Ralph Christy of Valdosta; her aunts, Berta Davis of Thomasville and Ruth Davis of Cairo; and for the last 15 years, from Spriggs-Marrs and Wood.

“For our birthdays and special occasions at The Hair Studio, we cook our special recipes and share with our clients. Everyone looks forward and enjoys sampling the recipes.

“I love to cook country fried steak and gravy with homemade mashed potatoes, lasagna and anything Mexican. I also love Thai food. But, at this time, I’ll just leave the Thai cooking to my friends who do it best, James Mulgrew and Nong Utley of Valdosta.

Douglass, who was born at Moody Air Force Base, graduated from Valdosta High School and Farrah’s Beauty School in Charleston, S.C.

She calls herself a “gamer.”

“I love to play poker, golf, darts, you name it. I say I’m not a master of anything but competitive at everything.

“I’m in a Bunko group of 12 great girls. We cook and have theme parties and try to outdo each other.”

Douglass says she’s “still looking for Mr. Right ’cause I have found a bunch of Mr. Wrongs.”

She has a grandson, 5-year-old Garrett Slocumb of Valdosta, and a daughter, Logan Smith, who also loves to cook.

The dish Douglass prepared for our corn page, Mexican Corn Casserole, was one Spriggs-Marrs found in a magazine called “Cook’s Country.”

“My Mexican Corn Casserole was an alternate in this year’s VDT Cook-off. I’m proud to be asked to share this recipe now, since I didn’t get to prepare it in the cook-off.”

Wood and sister Ellen McCarthy, who both tasted the dish, agreed it is a keeper. Just don’t let the hot sauce be an optional ingredient, they said. It gives the kick that would make Chef Emeril Lagasse proud.