Old South Herbed Cornbread Dressing


Ingredients

Crisco® Original No-Stick Cooking Spray
CORNBREAD
1 large egg
1 1/3cups milk
1/4cup Crisco® Pure Vegetable Oil
2cups Martha White® Self-Rising White Corn Meal Mix
DRESSING
3/4cup butter
1cup finely chopped onion
1/2cup finely chopped celery
6cups crumbled cornbread (from above)
2cups dry bread cubes or crumbled toasted biscuits
2teaspoons dried sage leaves
1/2teaspoon dried thyme leaves
1/4cup chopped fresh parsley
1/2teaspoon pepper
1 large egg, beaten
2cups chicken broth

 

Preparation Directions

1.HEAT oven to 450°F. Spray 10 1/2-inch cast iron skillet with no-stick cooking spray. Place in oven to heat. Beat egg in large bowl. Add remaining cornbread ingredients; mix well. Pour into hot skillet. Bake 20 to 25 minutes. Cool cornbread; crumble to make 6 cups; set aside. Reduce heat to 425°F.
2.SPRAY 13 x 9-inch baking dish or pan with no-stick cooking spray. Melt butter in large skillet over medium heat. Add onions and celery; cook and stir until vegetables are tender.
3.COMBINE vegetable mixture, crumbled cornbread and remaining ingredients in large bowl; toss gently to mix. Add enough broth to make mixture very moist. Spoon into prepared baking dish or form into 12 oval cakes or pones; place in prepared baking dish. Bake 30 to 35 minutes or until golden brown.
Prep Time: 25 min
Cooking Time: 1 hrs
Serving size: 10 to 12 servings