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Corn Bread Dressing

 Corn Bread Dressing
Drew Weeks sent the recipe for this old-fashioned dressing from his home in Edisto Island, South Carolina.
13 ServingsPrep: 25 min. + cooling Bake: 1 hour

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

2 of 2

Corn Bread Dressing (continued)

Ingredients (continued)

  • 1/2 teaspoon each salt and dried thyme

Directions

  • 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.
  • 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.
  • 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.
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.