Cornbread Dressing
Some families call this "dressing" while others call it "stuffing." Whatever your family prefers, there's no denying that cornbread, broth, and savory herbs come together beautifully in this traditional dish.
- Yield
- 8 Servings
- Serving size
- 1 serving, 1/8 of recipe
- Rating
- 3.38 of 5 (26 ratings)
Food groups
- Grains: 1 1/2 ounces
- Protein Foods: 1/2 ounces
Ingredients
- 1 teaspoon olive oil (or cooking oil of choice)
- 4 green onions, thinly sliced
- 1 celery stalk
- 1 1/2 cups chicken broth, low-sodium
- 1 teaspoon dried sage
- 1/4 teaspoon black pepper
- 4 cups crumbled cornbread
- 1/2 cup egg substitute
- 1/4 cup chopped pecans
Directions
- Wash hands with soap and water.
- Preheat the oven to 350 °F. Lightly spray an 8-inch square baking pan with vegetable oil spray.
- In a large skillet, heat the oil over medium heat, swirling to coat the bottom.
- Cook the green onions and celery for 4 to 5 minutes, or until tender, stirring occasionally.
- Stir in the broth, sage, and pepper.
- Put the cornbread in a large bowl.
- Stir in the vegetable mixture, egg substitute, and pecans (the mixture will be moist).
- Transfer to the baking pan.
- Bake for 30 minutes, or until cooked through and golden brown on top.
- Transfer to a serving bowl.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 172.7 |
| Total Fat | 7.53 g |
| Saturated Fat | 1.22 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 17.36 mg |
| Carbohydrates | 21.15 g |
| Dietary Fiber | 1.29 g |
| Total Sugars | 3.77 g |
| Added Sugars included | 2 g |
| Protein | 5.78 g |
| Calcium | 114 mg |
| Potassium | 182 mg |
| Sodium | 264.41 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 18 mg |
| Phosphorus | 108 mg |
| Selenium | 11 mg |
| Zinc | 1 mg |
| Vitamin A | 26 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.2 mcg |
| Vitamin C | 2 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 23 mcg |
| Folate | 54 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 2 mg |
| Choline | 18 mg |
Notes
For quick and easy cornbread for this recipe, select a cornbread mix with the lowest amounts of saturated fat, trans fat, and sodium available. Prepare using the package directions, substituting fat-free milk for whole milk and egg substitute for the egg. Omit any butter, margarine, oil, sugar, or salt called for. Bake according to the package directions. Let cool. Crumble 4 cups for the cornbread with your fingers and use as directed in the recipe.
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Source
Recipe by: Power to End Stroke: 46 Healthy Soul Food Recipes Cookbook — American Heart Association
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/cornbread-dressing. Federal works are public domain in the United States.