Recipes Southern Cornbread Dressing (Holidays, Side dish)

Number of Servings

    For the cornbread

    •     1 tbsp. reduced-fat margarine
    •     2/3 cup chopped onion
    •     2/3 cup chopped celery
    •     1 cup yellow cornmeal
    •     1 cup all-purpose flour
    •     1/2 tsp. salt
    •     1 tbsp. baking powder
    •     1 1/4 cup reduced-fat buttermilk
    •     1 large egg, lightly beaten

    For the dressing

    •     1 recipe cornbread, cooled and crumbled
    •     1 tsp. sage (optional)
    •     1/2 tsp. black pepper
    •     1/2 cup sliced green onions
    •     4-5 cup low-salt chicken broth, heated
    •     2 eggs,lightly beaten
    •     Vegetable cooking spray



For the cornbread
Preheat oven to 425° F. Melt margarine in 9-inch cast iron skillet over medium heat. Sauté onion and celery for about 3 minutes. Combine cornmeal, flour, salt and baking powder in a large bowl. Add buttermilk, egg and onion mixture, stirring until just moist. Pour batter into skillet. Bake at 425° F for 25-30 minutes. Bake far enough ahead to let completely cool before making into dressing.

For the Dressing
Preheat oven to 400° F. Place crumbled cornbread in a large bowl. Stir in sage, pepper and green onions. Slowly add heated broth while stirring mixture with a spoon. Stir in beaten eggs. Spoon mixture into a 2-quart casserole dish coated with cooking spray. Bake uncovered at 400° F for 40-45 minutes.

Nutrition Information

142 Calories; 3g Fat (19.3% calories from fat); 9g Protein; 23g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 319mg Sodium.