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