Old South Herbed Cornbread Dressing
Ingredients
- Crisco(R) Original No-Stick Cooking Spray ⓘ
- Cornbread: ⓘ
- 1 large egg ⓘ
- 1 1/3 cups milk ⓘ
- 1/4 cup Crisco(R) Pure Vegetable Oil ⓘ
- 2 cups Martha White(R) Self-Rising Enriched White Corn Meal Mix ⓘ
- Dressing: ⓘ
- 3/4 cup butter ⓘ
- 1 cup finely chopped onion ⓘ
- 1/2 cup finely chopped celery ⓘ
- 6 cups crumbled cornbread (from above) ⓘ
- 2 cups dry bread cubes or crumbled toasted biscuits ⓘ
- 2 teaspoons dried sage leaves ⓘ
- 1/2 teaspoon dried thyme leaves ⓘ
Instructions
- 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 & Diet Analysis (per serving)
1018
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).