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30 min.
1 hr. 10 min.
12 servings

Chesapeake Bay Cornbread Dressing


  • Crisco® Original No-Stick Cooking Spray


  • 1 large egg
  • 1 1/3 cups milk
  • OR 1 3/4 cups buttermilk
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 2 cups Martha White® Self-Rising Enriched White Corn Meal Mix


  • 1/2 cup butter
  • 2 medium onions, chopped
  • 1 cup chopped celery
  • 1 medium yellow or red bell pepper, chopped
  • 1 medium green bell pepper, chopped
  • 2 tablespoons Dijon mustard
  • 2 teaspoons grated lemon peel
  • 12 ounces fresh or frozen crabmeat, thawed and flaked
  • 4 cups dry bread crumbs
  • 1/2 cup water
  • 2 (14.5 oz.) cans ready-to-serve chicken broth

Preparation Directions

  1. HEAT oven to 450°F. Spray 9 or 10-inch cast-iron or ovenproof skillet with no-stick cooking spray. Place in oven 7 to 8 minutes or until hot.
  2. BEAT egg in large bowl. Add milk and oil; blend well. Add corn meal mix; mix well. Pour into hot skillet. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Crumble cornbread to make 6 cups. Set aside.
  3. REDUCE oven temperature to 375°F. Spray 13 x 9-inch (3-quart) baking dish or pan with no-stick cooking spray. Melt butter in large skillet over medium heat. Add onions, celery and bell peppers; cook until vegetables are tender, stirring occasionally. Remove from heat. Add mustard and lemon peel; mix well.
  4. COMBINE vegetables, crumbled cornbread and all remaining dressing ingredients in large bowl; mix well. Spoon into prepared baking dish.
  5. BAKE 40 to 45 minutes or until golden brown.

Nutritional Information Per Serving

Serving Size (1/12), Calories 390 (Calories from Fat 150), Total Fat 17g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 40mg, Sodium 870mg, Total Carbohydrate 48g (Dietary Fiber 3g, Sugars 6g), Protein 13g; Percent Daily Value*: Vitamin A 4%, Vitamin C 45%, Calcium 15%, Iron 20%.

*Percent Daily Values are based on a 2,000 calorie diet.