For the Media
Classic Cornbread Dressing with Country Ham and Dried Fruit
For classic cornbread dressing, simply prepare this recipe without the ham and fruit.
Cornbread
1 egg
1 1/3 cups milk
1/4 cup oil
2 cups Martha White® Self-Rising Corn Meal Mix
Dressing
1/2 cup butter or margarine
1 cup chopped onion
1 cup chopped celery
Crumbled cornbread from above or about 6 cups leftovers
4 cups dry bread cubes, or crumbled toasted biscuits
1 cup chopped cooked country ham
1 cup raisins, dried sweetened cranberries or chopped apricots
2 teaspoons dried sage leaves
1/2 teaspoon pepper
4 cups chicken broth
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 or until golden brown and center is firm. Cool cornbread; crumble and set aside. Reduce heat to 375° F.
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 large bowl, combine vegetable mixture, crumbled cornbread and remaining ingredients; toss gently to mix. Spoon into greased baking dish. Bake at 375° F. for 40 to 45 minutes or until golden brown. 10 to 12 servings.