- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 large egg, room temperature, lightly beaten
- 2/3 cup water
- 1/3 cup fat-free milk
- 2 tablespoons canola oil
- 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
- 2 large eggs, lightly beaten
- 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
- Preheat oven to 375°. For cornbread, in a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk egg, water, milk and oil. Stir into flour mixture just until blended. Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pan on a wire rack. Crumble into a large bowl. Reduce oven temperature to 350°.
- For stuffing, stir bread cubes into cornbread crumbs. In a nonstick skillet, cook celery and onion in oil until tender, about 6 minutes. Stir into cornbread mixture.
- In a small bowl, dissolve bouillon in water. In a large bowl, combine the broth, eggs, seasonings and bouillon mixture. Pour over cornbread mixture; toss to coat evenly.
- Transfer to a greased 13x9-in. baking dish. Cover and bake 20 minutes. Uncover; bake until lightly browned, 25-30 minutes longer.
Grandma's Cornbread Dressing Tips
Can you make cornbread dressing ahead of time?
How do you store cornbread dressing?
What are some variations of this cornbread dressing recipe?When it comes to how to make cornbread dressing, there are so many variations you can try. One of our favorites is to add mushrooms, like in this Sausage and Mushroom Cornbread Stuffing recipe. Or toss in some diced apples, like in our Deluxe Cornbread Stuffing.
—Christina Herbst, Taste of Home Assistant Digital Editor
3/4 cup: 197 calories, 4g fat (1g saturated fat), 14mg cholesterol, 592mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 starch.