Show Subscription Form




Corn Bread Dressing Recipe

Publisher Photo
Drew Weeks sent the recipe for this old-fashioned dressing from his home in Edisto Island, South Carolina.
TOTAL TIME: Prep: 25 min. + cooling Bake: 1 hour
MAKES:13 servings
TOTAL TIME: Prep: 25 min. + cooling Bake: 1 hour
MAKES: 13 servings

Ingredients

  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup water
  • 1/3 cup fat-free milk
  • 1/4 cup egg substitute
  • 2 tablespoons canola oil
  • DRESSING:
  • 10 slices bread, toasted and cubed
  • 3 cups chopped celery
  • 1-1/3 cups chopped onion
  • 1 teaspoon canola oil
  • 3 teaspoons reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes
  • 1/4 cup boiling water
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
  • 1/2 cup egg substitute
  • 2 teaspoons dried parsley flakes
  • 1-1/2 teaspoons rubbed sage
  • 1 teaspoon each poultry seasoning, dried basil and rosemary, crushed
  • 1/2 teaspoon each salt and dried thyme

Nutritional Facts

One serving (3/4 cup) equals 178 calories, 4 g fat (trace saturated fat), trace cholesterol, 628 mg sodium, 31 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 starch.

Directions

  1. For corn bread, in a bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, combine the water, milk, egg substitute and oil. Stir into flour mixture just until blended. Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool and crumble into a large bowl.
  2. For stuffing, stir bread cubes into corn bread crumbs. In a nonstick skillet coated with cooking spray, cook celery and onion in oil for about 6 minutes or until tender. Stir into corn bread mixture.
  3. In a small bowl, dissolve bouillon in water. In a large bowl, combine the broth, egg substitute, seasonings and bouillon mixture. Pour over corn bread mixture; Toss to coat evenly. Yield: 13 servings.
Originally published as Corn Bread Dressing in Light & Tasty October/November 2004, p19

Nutritional Facts

One serving (3/4 cup) equals 178 calories, 4 g fat (trace saturated fat), trace cholesterol, 628 mg sodium, 31 g carbohydrate, 2 g fiber, 6 g protein. Diabetic Exchanges: 2 starch.

Reviews for Corn Bread Dressing(0)

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT