For the Media
Old South Herbed Cornbread Dressing For Pan or Pones
If you like the crisp outside edges of cornbread dressing, you'll love this dressing made into individual servings.
Cornbread
1 egg
1 1/3 cups milk
1/4 cup oil
2 cups Martha White® Self-Rising Corn Meal Mix
Dressing
3/4 cup butter or margarine
1 cup finely chopped onion
1/2 cup finely chopped celery
Crumbled cornbread from above or about 6 cups leftovers
2 cups dry bread cubes or crumbled toasted biscuits
2 teaspoons dried sage leaves
1/2 teaspoon dried thyme leaves
1/4 cup chopped fresh parsley
1/2 teaspoon pepper
1 egg, beaten
About 2 cups chicken broth
Heat oven to 450° F. Grease 10 1/2-inch cast iron skillet. Place in oven to heat. In large bowl, beat egg. Add remaining cornbread ingredients; mix well. Pour into hot skillet. Bake at 450° F. for 20 to 25 minutes. Cool cornbread; crumble and set aside. Reduce heat to 425° F.
Grease 13 x 9-inch baking dish or pan. In large skillet, melt butter over medium heat. Add onions and celery; cook and stir until vegetables are tender. In a large bowl, combine vegetable mixture, crumbled cornbread and remaining ingredients; toss gently to mix. Add enough broth to make mixture very moist. Spoon into greased baking dish or form into 12 oval cakes or pones; place in greased baking dish. Bake at 425° F. for 30 to 35 minutes or until golden brown. 10 to 12 servings.