Recipes Cornbread Dressing (Side dish, Holidays)

Number of Servings
    • 1 cup yellow cornmeal
    • 1 cup all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1-1/4 cups low-fat buttermilk
    • 1 egg, beaten
    • Vegetable cooking spray
    • Ingredients for Dressing:
    • 2 hard-cooked eggs, yolks removed
    • 8 slices 40-calorie white bread, lightly toasted
    • 3 green onions, minced
    • 2/3 cup chopped celery
    • 2/3 cup chopped onion
    • 1 egg, beaten
    • 1/2 teaspoon sage
    • 1/2 teaspoon freshly ground pepper
    • 5 cups fat-free chicken broth

To make cornbread, combine cornmeal, flour, baking powder, and salt in a medium bowl; stir well. Combine buttermilk and beaten egg, and add to flour mixture; stir just until dry ingredients are moistened. Pour batter into a 9-inch square pan coated with vegetable spray. Bake in a preheated, 400-degree oven for 20-25 minutes. Remove cornbread from pan and let cool completely on a wire rack. When cooled, crumble and set aside.

To make dressing, chop egg whites and combine with crumbled cornbread, toasted bread that has been torn into small pieces, sage, pepper, and green onions in a large bowl, set aside. Bring broth to a boil in a medium saucepan. Add celery and onion; reduce heat and simmer for 5 minutes. Combine broth mixture, cornbread mixture, and beaten egg; stir until just moistened. Spoon into a two-quart casserole coated with vegetable spray. Bake uncovered for 40-45 minutes in a 400-degree oven.

Nutrition Information

161 Calories; 3g Fat (13.4% calories from fat); 11g Protein; 27g Carbohydrate; 3g Dietary Fiber; 72mg Cholesterol; 544mg Sodium.