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Cornbread Dressing

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


  • 1 cup 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 large egg, lightly beaten
  • 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, egg, seasonings and bouillon mixture. Pour over cornbread mixture; toss to coat evenly.
  • Transfer to a greased 13x9x2-in. baking dish. Cover and bake 20 minutes. Uncover; bake until lightly browned, 25-30 minutes longer.
Nutrition Facts
0.750 cup: 197 calories, 4g fat (1g saturated fat), 14mg cholesterol, 592mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 starch.

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