Cornbread Dressing

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

Suggestions


Are you ready to elevate your holiday meals or family gatherings with a delightful side dish that will leave everyone asking for seconds? Look no further than this mouthwatering Cornbread Dressing! With its perfect blend of flavors and textures, this dish is a true crowd-pleaser that combines the comforting taste of cornbread with the savory goodness of fresh herbs and vegetables.

In just 45 minutes, you can whip up a generous serving for 18 people, making it an ideal choice for large gatherings. Each serving packs a satisfying 357 calories, ensuring that your guests will feel both full and happy. The combination of soft, white breadcrumbs and self-rising cornmeal creates a fluffy, moist dressing that pairs beautifully with roasted meats or can stand alone as a hearty vegetarian option.

What sets this Cornbread Dressing apart is the aromatic blend of sautéed onions, celery, and fresh herbs like parsley and sage, which infuse the dish with a burst of flavor. The rich buttery notes and the warmth of seasoned pepper add depth, making every bite a delightful experience. Whether you're serving it at Thanksgiving, Christmas, or any family gathering, this Cornbread Dressing is sure to become a beloved staple on your table.

So, roll up your sleeves and get ready to impress your family and friends with this deliciously comforting side dish that celebrates the essence of home-cooked meals!

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