Old South Herbed Cornbread Dressing

Homemade cornbread stuffing made with homemade cornbread and lots of herbs is a double special dinner treat.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 485 Calories

Ingredients

• ¾ cup butter
• 1 large egg
• 1 ⅓ cups milk
• ¼ cup chopped fresh parsley
• 2 cups chicken broth
• ½ cup finely chopped celery
• 1 cup finely chopped onion
• 1 large egg, beaten
• ½ teaspoon pepper
• ½ teaspoon dried thyme leaves
• Crisco® Original No-Stick Cooking Spray
• ¼ cup Crisco® Pure Vegetable Oil
• 2 cups Martha White® Self-Rising Enriched White Corn Meal Mix
• 6 cups crumbled cornbread (from above)
• 2 cups dry bread cubes or crumbled toasted biscuits
• 2 teaspoons dried sage leaves

Recipe Instructions

Step 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.

Step 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.

Step 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.