Cornbread Dressing

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

Suggestions


If you’re looking to elevate your holiday dinner or family gathering with a comforting and flavorful side dish, look no further than this delightful Cornbread Dressing. Bursting with rich flavors and an enticing texture, it masterfully combines the heartiness of cornbread with aromatic herbs and savory vegetables. This classic Southern-inspired dish makes an impressive addition to any meal, whether it's Thanksgiving, Christmas, or simply a cozy family dinner.

Imagine golden-brown cornbread crumbled into a delightful mixture that soaks up rich chicken broth and is infused with the fresh notes of parsley and sage. Each bite offers a tender and fluffy texture, perfectly complemented by the savory sweetness of sautéed onions and celery. And with its generous serving size of 18, this cornbread dressing is sure to please a crowd, making it an ideal centerpiece for your feast.

In just 45 minutes, you can create a dish that not only satisfies the palate but also warms the heart. Whether you enjoy it on its own or paired with your favorite roasted meats, this Cornbread Dressing is destined to become a beloved favorite in your recipe repertoire. So why wait? Gather your ingredients and bring a taste of Southern comfort to your table!

Ingredients

  • cups breadcrumbs white soft
  • cup butter divided
  • cups buttermilk 
  • rib celery diced
  • cups chicken broth 
  • cups self-rising cornmeal mix white
  • large eggs divided
  • cup flour all-purpose
  • 0.3 cup parsley fresh finely chopped
  • 0.3 cup sage fresh finely chopped
  • tablespoon seasoned pepper 
  • large onions 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 B12:0.45µg
7.52%
Vitamin B5:0.75mg
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