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

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Instructions

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.