Old South Herbed Cornbread Dressing

25 min
1 hrs
10 to 12 servings

INGREDIENTS:

• Crisco® Original No-Stick Cooking Spray
• CORNBREAD
• 1 large egg
• 1 1/3 cups milk
• 1/4 cup Crisco® Pure Vegetable Oil
• 2 cups Martha White® 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
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon pepper
• 1 large egg, beaten
• 2 cups chicken broth

PREPARATION DIRECTIONS:

1. 1.
   HEAT oven to 450°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°F.


2. 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.


3. 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.

NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1/10 of recipe), Calories 420 (Calories from Fat 210), Total Fat 24g (Saturated Fat 10g, Trans Fat 0g), Cholesterol 80mg, Sodium 910mg, Total Carbohydrate 43g (Dietary Fiber 4g, Sugars 4g), Protein 9g; Percent Daily Value*: Vitamin A 15%, Vitamin C 6%, Calcium 10%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.