Cornbread Dressing

Health score
10%
Cornbread Dressing
45 min.
18
357kcal

Suggestions


Looking for the perfect side dish to elevate your next gathering or holiday feast? Look no further than this delectable Cornbread Dressing! With its comforting texture and rich flavor, this recipe is a delicious twist on traditional stuffing that will impress even the pickiest eaters at your table. Each bite brings a symphony of flavors, thanks to the combination of freshly sautéed onions, celery, and earthy herbs like sage and parsley, all melded together in a buttery cornbread base.

Ready in just 45 minutes, this dressing serves 18, making it an ideal choice for large gatherings. The secret to its fabulous taste lies in the mix of both self-rising cornmeal and soft white breadcrumbs, which create a light yet satisfying dish that pairs beautifully with roasted meats and gravies. With its golden brown crust and fluffy interior, this Cornbread Dressing will quickly become a staple at your family get-togethers.

So, gather your ingredients and get ready to whip up a batch that's not just a side dish but a centerpiece on your holiday table. The tantalizing aroma wafting from your oven will have everyone eagerly anticipating that first mouthwatering bite. Enjoy this Cornbread Dressing as a comforting accompaniment to your favorite main dishes, and watch as it steals the spotlight!

Ingredients

  • cups breadcrumbs white soft
  • cup butter divided
  • cups buttermilk 
  • rib celery stalks diced
  • cups chicken broth 
  • cups self-rising corn meal mix white
  • large eggs divided
  • cup flour all-purpose
  • 0.3 cup parsley fresh finely chopped
  • 0.3 cup sage fresh finely chopped
  • tablespoon pepper 
  • large onion diced sweet

Equipment

  • bowl
  • frying pan
  • oven
  • whisk

Directions

  1. Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425 for 4 minutes.
  2. Stir together cornmeal and flour; whisk in 3 eggs and buttermilk.
  3. Pour hot butter into batter, and stir until blended.
  4. Pour batter into pan.
  5. Bake at 425 for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
  6. Melt remaining 1/2 cup butter in a skillet over medium heat; add onions and celery, and saut 5 minutes. Stir in sage, parsley, and seasoned pepper; saut 1 minute.
  7. Remove from heat, and stir into cornbread mixture.
  8. Whisk together chicken broth and remaining 4 eggs; stir into cornbread mixture.
  9. Pour evenly into 1 lightly greased 13- x 9-inch pan and 1 lightly greased 8-inch square pan.
  10. Bake at 400 for 35 to 40 minutes or until golden brown.
  11. Note: For testing purposes only, we used White Lily Self-Rising Buttermilk Cornmeal
  12. Mix.

Nutrition Facts

Calories357kcal
Protein11.48%
Fat38.63%
Carbs49.89%

Properties

Glycemic Index
11.22
Glycemic Load
4.49
Inflammation Score
-7
Nutrition Score
15.993912883427%

Flavonoids

Epigallocatechin 3-gallate
0.03mg
Apigenin
1.8mg
Luteolin
0.02mg
Kaempferol
0.43mg
Myricetin
0.54mg
Quercetin
5.34mg

Nutrients percent of daily need

Calories:356.94kcal
17.85%
Fat:15.4g
23.7%
Saturated Fat:3.84g
23.99%
Carbohydrates:44.75g
14.92%
Net Carbohydrates:41.51g
15.09%
Sugar:5.41g
6.01%
Cholesterol:78.56mg
26.19%
Sodium:1036.86mg
45.08%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:10.3g
20.6%
Copper:0.71mg
35.3%
Vitamin B1:0.49mg
32.96%
Folate:127.9µg
31.97%
Phosphorus:311.77mg
31.18%
Vitamin B2:0.45mg
26.76%
Manganese:0.5mg
24.9%
Selenium:14.91µg
21.3%
Calcium:194.28mg
19.43%
Iron:3.21mg
17.84%
Vitamin B3:3.4mg
16.98%
Vitamin A:778.63IU
15.57%
Vitamin K:15.77µg
15.02%
Fiber:3.24g
12.97%
Vitamin B6:0.23mg
11.61%
Magnesium:36.82mg
9.21%
Zinc:1.23mg
8.23%
Vitamin B5:0.75mg
7.52%
Vitamin B12:0.45µg
7.52%
Potassium:258.1mg
7.37%
Vitamin D:0.91µg
6.06%
Vitamin E:0.7mg
4.64%
Vitamin C:2.91mg
3.52%
Source:My Recipes