Saturday, August 27, 2016

old south herbed cornbread dressing


  • Servings: 10
  • 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 Time: 25 mins Cook Time: 1 hr

    Ready Time: 1 hr 25 mins

  • 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.

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