Old South Herbed Cornbread Dressing - Martha White®
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Old South Herbed Cornbread Dressing

Prep Time

25 min

Cook Time

60 min


12 Servings

Total Time

85 min

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


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.