Old South Herbed Cornbread Dressing

Old South Herbed Cornbread Dressing
  • Crisco® Original No-Stick Cooking Spray
  • Cornbread:
  • 1 large egg
  • 1 1/3 cups milk
  • 1/4 cup Crisco® Pure Vegetable Oil
  • 2 cups Martha White® Self-Rising Enriched White Corn Meal Mix
  • Dressing:
  • 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


  1. Heat oven to 450 degrees 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 degrees 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.

04/09/2018
Old South Herbed Cornbread Dressing, recipe PT15M PT1H 5 455 calories

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