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25 min.
1 hr.
10 to 12 servings

Old South Herbed Cornbread Dressing


  • No-Stick Cooking Spray


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


  • 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

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.

Nutritional Information Per Serving

Serving Size (1/10 of recipe), Calories 420 (Calories from Fat 210), Total Fat 24g (Saturated Fat 10g, Trans Fat g), Cholesterol 80mg, Sodium 910mg, Total Carbohydrate 43g (Dietary Fiber 4g, Sugars 4g), Protein 9g; Percent Daily Value*: Vitamin A 15%, Vitamin C 6%, Calcium 10%, Iron 15%.

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