Old South Herbed Cornbread Dressing recipe
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Ingredients
- Crisco® Original No-Stick Cooking Spray 1 large egg 1 ⅓ cups milk ¼ cup Crisco® Pure Vegetable Oil 2 cups Martha White® Self-Rising Enriched White Corn Meal Mix ¾ cup butter 1 cup finely chopped onion ½ cup finely chopped celery 6 cups crumbled cornbread (from above) 2 cups dry bread cubes or crumbled toasted biscuits 2 teaspoons dried sage leaves ½ teaspoon dried thyme leaves ¼ cup chopped fresh parsley ½ teaspoon pepper 1 large egg, beaten 2 cups chicken broth
Nutrition Info
- 484.7 caloriescarbohydrate: 57.8 gcholesterol: 77.8 mgfat: 23.7 gfiber: 3.9 gprotein: 9.5 gsaturatedFat: 10.4 gservingSize: -sodium: 1429.3 mgsugar: 5.9 gtransFat: : -unsaturatedFat: : -
Directions Old South Herbed Cornbread Dressing
Directions
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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.