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Cornbread Dressing Reigns Supreme

Martha White®Nashville, TN – In the South, cornbread dressing laden with sage, onions and celery reigns as the all-time favorite accompaniment to the holiday turkey.

“Whether yours is a cherished family recipe or dressed-up with fruit and a savory meat, the secret to wonderful dressing is great cornbread,” suggests Martha White® baking expert Linda Carman.

Classic Cornbread Dressing with Country Ham and Dried Fruit
Classic Cornbread Dressing with Country Ham and Dried Fruit

Classic Cornbread Dressing with Country Ham and Dried Fruit

1 egg
1 1/3 cups milk
1/4 cup Crisco® Vegetable Oil
2 cups Martha White® Self-Rising Corn Meal Mix

1/2 cup butter or margarine
1 cup chopped onion
1 cup chopped celery
Crumbled cornbread from above, about 6 cups
4 cups dry bread cubes or crumbled, toasted biscuits
1 cup chopped cooked country ham
1 cup raisins, dried sweetened cranberries or chopped apricots
1/4 cup chopped fresh parsley
2 teaspoons dried sage leaves
1/2 pepper
4 cups chicken broth


1. Heat oven to 450° F. Grease 10 1/2-inch cast iron skillet. Place in oven to heat. In large bowl, beat egg. Add remaining cornbread ingredients; mix well. (Batter should be creamy and pourable. If too thick, add more milk.) Pour into hot skillet. Bake at 450° F. for 20 to 25 minutes or until golden brown and center is firm. Cool cornbread; crumble and set aside. Reduce heat to 375° F.

2. Grease 13 X 9-inch or other 3 quart baking dish. In large skillet, melt butter over medium heat. Add onions and celery; cook and stir until vegetables are tender. In large bowl, combine vegetable mixture and remaining dressing ingredients; toss gently to mix. Spoon into greased baking dish. Bake at 375° F. for 40 to 45 minutes or until golden brown.

10 to 12 servings

® Crisco is a registered trademark of The J.M. Smucker Company.



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