OLD SOUTH HERBED CORNBREAD DRESSING

Old South Herbed Cornbread Dressing image

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

Provided by MarthaWhite(R)

Categories Trusted Brands: Recipes and Tips MarthaWhite®

Time 1h25m

Yield 10

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 484.7 calories, Carbohydrate 57.8 g, Cholesterol 77.8 mg, Fat 23.7 g, Fiber 3.9 g, Protein 9.5 g, SaturatedFat 10.4 g, Sodium 1429.3 mg, Sugar 5.9 g