Old South Herbed Cornbread Dressing

Prep Time: 25 min
Cooking Time: 1 hrs
Serving Size: 10-12 servings

Ingredients:

Cornbread:
1 egg
1-1/3 cups milk
1/4 cup Crisco® Vegetable Oil
2 cups Martha White® Self-Rising Corn Meal Mix

Dressing:
3/4 cup butter or margarine
1 cup finely chopped onion
1/2 cup finely chopped celery
6 cups crumbled cornbread
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 egg, beaten
2 cups chicken broth

Preparation Directions:

1. Heat oven to 450°F. Grease 10 1/2-inch cast iron skillet. Place in oven to heat. In large bowl, beat egg. Add remaining cornbread ingredients; mix well. Pour into hot skillet. Bake at 450°F. for 20 to 25 minutes. Cool cornbread; crumble and set aside. Reduce heat to 425°F.

2. Grease 13 x 9-inch baking dish or pan. In large skillet, melt butter over medium heat. Add onions and celery; cook and stir until vegetables are tender. In a large bowl, combine vegetable mixture, crumbled cornbread and remaining ingredients; toss gently to mix. Add enough broth to make mixture very moist. Spoon into greased baking dish or form into 12 oval cakes or pones; place in greased baking dish. Bake at 425°F. for 30 to 35 minutes or until golden brown. 10 to 12 servings.

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