Cornbread Dressing
TOTAL TIME: Prep: 25 min. + cooling Bake: 45 minutes
YIELD: 13 servings.
There's nothing quite like cornbread dressing at Thanksgiving. —Drew Weeks, Edisto Island, South Carolina
Ingredients
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1 cup all-purpose flour
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1 cup cornmeal
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2 tablespoons sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1 large egg, room temperature, lightly beaten
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2/3 cup water
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1/3 cup fat-free milk
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2 tablespoons canola oil
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DRESSING:
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10 slices bread, toasted and cubed
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3 cups chopped celery
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1-1/3 cups chopped onion
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1 teaspoon canola oil
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3 teaspoons reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes
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1/4 cup boiling water
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1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
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2 large eggs, lightly beaten
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2 teaspoons dried parsley flakes
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1-1/2 teaspoons rubbed sage
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1 teaspoon each poultry seasoning, dried basil and rosemary, crushed
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1/2 teaspoon each salt and dried thyme
Directions
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1.
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 completely in pan on a wire rack. Crumble into a large bowl. Reduce oven temperature to 350°.
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2.
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.
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3.
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.
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4.
Transfer to a greased 13x9-in. baking dish. Cover and bake 20 minutes. Uncover; bake until lightly browned, 25-30 minutes longer.
Nutrition Facts
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.
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