Old South Herbed Cornbread Dressing

Prep Time: 25 Minutes

Cook Time: 60 Minutes

Ready In: 85 Minutes

Servings: 10

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

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

Directions:

1. 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.
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. 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.

By RecipeOfHealth.com