Cornbread Dressing

Name: Cornbread Dressing
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 13 servings
Cuisine: North America, Cajun
Ingredients: 1 cup all-purpose flour; 1 cup cornmeal; 2 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 large egg, room temperature, lightly beaten; 2/3 cup water; 1/3 cup fat-free milk; 2 tablespoons canola oil; DRESSING:; 10 slices bread, toasted and cubed; 3 cups chopped celery; 1-1/3 cups chopped onion; 1 teaspoon canola oil; 3 teaspoons reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes; 1/4 cup boiling water; 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth; 2 large eggs, lightly beaten; 2 teaspoons dried parsley flakes; 1-1/2 teaspoons rubbed sage; 1 teaspoon each poultry seasoning, dried basil and rosemary, crushed; 1/2 teaspoon each salt and dried thyme

Total Time Prep: 25 min. + cooling Bake: 45 minutes

Yield 13 servings

Test Kitchen Approved

This cornbread dressing starts by baking a batch of homemade cornbread. It’s then crumbled up with a myriad of woody and savory herbs, vegetables, broth and even more bread, and baked to golden, crispy perfection.

Ingredients

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg, room temperature, lightly beaten
2/3 cup water
1/3 cup fat-free milk
2 tablespoons canola oil
DRESSING:
10 slices bread, toasted and cubed
3 cups chopped celery
1-1/3 cups chopped onion
1 teaspoon canola oil
3 teaspoons reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes
1/4 cup boiling water
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
2 large eggs, lightly beaten
2 teaspoons dried parsley flakes
1-1/2 teaspoons rubbed sage
1 teaspoon each poultry seasoning, dried basil and rosemary, crushed
1/2 teaspoon each salt and dried thyme

Directions

Preheat oven to 375°. For cornbread, in a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk egg, water, milk and oil. Stir into flour mixture just until blended. Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool completely in pan on a wire rack. Crumble into a large bowl. Preheat oven to 350°.
For stuffing, stir bread cubes into cornbread crumbs. In a nonstick skillet, cook celery and onion in oil until tender, about 6 minutes. Stir into cornbread mixture.
In a small bowl, dissolve bouillon in water. In a large bowl, combine the broth, eggs, seasonings and bouillon mixture. Pour over cornbread mixture; toss to coat evenly.
Transfer to a greased 13x9-in. baking dish. Cover and bake 20 minutes. Uncover; bake until lightly browned, 25-30 minutes longer.

Nutrition Facts

3/4 cup: 197 calories, 4g fat (1g saturated fat), 14mg cholesterol, 592mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 starch.

There's nothing quite like cornbread dressing at Thanksgiving. —Drew Weeks, Edisto Island, South Carolina

Recipe Creator