No-stick cooking spray
1 large egg
1 1/3 cups milk
1/4 cup pure vegetable oil
3/4 cup butter
1 cup finely chopped onion
1/2 cup finely chopped celery
6 cups crumbled cornbread (from above)
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 large egg, beaten
2 cups chicken broth
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.
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.
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.
*Percent Daily Values are based on a 2,000 calorie diet.