Sweet Cornbread Dressing

Dairy Free
Health score
8%
Sweet Cornbread Dressing
45 min.
6
582kcal

Suggestions


Gather around the table and indulge in a beloved classic that brings warmth to any meal: Sweet Cornbread Dressing! This delightful side dish blends the comforting flavors of cornbread with savory ingredients, creating a deliciously satisfying complement to your main courses. Perfect for family gatherings or as a tasty addition to your weeknight dinners, this dressing packs a flavorful punch while being completely dairy-free.

What makes this Sweet Cornbread Dressing stand out is not just its taste but also its versatility. You're sure to impress your loved ones with the aroma of sautéed celery and onions wafting through your kitchen as it cooks. Plus, using corn muffin mix simplifies the process, allowing you to whip up this dish in just 45 minutes. With a delightful contrast of textures from the crumbled cornbread and the tender vegetables, each bite is sure to leave you craving more.

Whether you serve it alongside roasted turkey, glazed ham, or as part of a cozy comfort food spread, this dressing is bound to become a new favorite in your household. With rich flavors from sage, pepper, and chicken broth, this recipe offers a unique twist on traditional dressing that is sure to elevate your dining experience. So, let’s dive into this scrumptious dish and make some memorable meals together!

Ingredients

  • 0.3 teaspoon celery salt 
  •  celery stalks chopped
  • 14.5 ounce chicken broth canned
  • 17 ounce corn muffin mix 
  • 10.8 ounce cream of chicken soup undiluted canned
  •  hard-cooked eggs chopped
  • medium onion chopped
  • 0.5 teaspoon pepper 
  • 1.5 teaspoons rubbed sage 
  • tablespoons vegetable oil 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • baking pan

Directions

  1. Prepare corn muffin mix according to package directions; pour batter into a lightly greased 8-inch square pan.
  2. Bake at 400 for 25 to 28 minutes or until golden; cool in pan on a wire rack. Crumble cornbread into a large bowl; set aside. Reduce heat to 35
  3. Saut celery and onion in hot oil in a large skillet until tender.
  4. Add soup and next 4 ingredients, stirring until blended; bring to a boil.
  5. Pour over cornbread, stirring until moistened. Stir in chopped egg, and spoon into a lightly greased 8-inch square baking dish.
  6. Bake at 350 for 40 to 45 minutes or until lightly browned.
  7. NOTE: You can substitute 6 cups crumbled cornbread for prepared corn muffin mix.

Nutrition Facts

Calories582kcal
Protein18.4%
Fat38.45%
Carbs43.15%

Properties

Glycemic Index
22.33
Glycemic Load
1.97
Inflammation Score
-6
Nutrition Score
15.925217333047%

Flavonoids

Apigenin
0.04mg
Luteolin
0.02mg
Isorhamnetin
0.92mg
Kaempferol
0.12mg
Myricetin
0.01mg
Quercetin
3.73mg

Nutrients percent of daily need

Calories:582.14kcal
29.11%
Fat:24.61g
37.86%
Saturated Fat:6.13g
38.34%
Carbohydrates:62.14g
20.71%
Net Carbohydrates:56.53g
20.56%
Sugar:17.6g
19.55%
Cholesterol:102.09mg
34.03%
Sodium:1462.43mg
63.58%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:26.49g
52.98%
Phosphorus:547.94mg
54.79%
Selenium:23.31µg
33.3%
Vitamin B1:0.37mg
24.64%
Vitamin B2:0.4mg
23.64%
Vitamin B3:4.57mg
22.84%
Fiber:5.61g
22.43%
Folate:88.48µg
22.12%
Iron:3.7mg
20.56%
Manganese:0.34mg
16.96%
Zinc:2.53mg
16.86%
Vitamin K:17.23µg
16.41%
Vitamin B12:0.94µg
15.71%
Vitamin B6:0.28mg
13.86%
Magnesium:38.37mg
9.59%
Copper:0.18mg
8.99%
Vitamin A:401.49IU
8.03%
Vitamin E:1.18mg
7.84%
Potassium:274.21mg
7.83%
Calcium:76.78mg
7.68%
Vitamin B5:0.74mg
7.44%
Vitamin D:0.44µg
2.9%
Vitamin C:1.54mg
1.86%
Source:My Recipes