Southern US
Cornbread Dressing
Contains
- gluten
- egg
- nuts
Nutrition per serving
estimate · USDA data
- Calories
- ~175
- Protein
- ~6 g
- Carbs
- ~21 g
- Fat
- ~8 g
More nutrition
Nutrition facts
Per serving, estimated
% Daily value*
- Total fat 8 g
- 10%
- Sodium 260 mg
- 11%
- Total carbohydrate 21 g
- 8%
- Dietary fiber 1 g
- 5%
- Protein 6 g
- 12%
*Percent daily values use a 2,000 calorie diet. Amounts are estimated from USDA data.
Cookware
- Skillet
- Baking dish
Ingredients
- 1 tspolive oil, or cooking oil of choice
- 4 scallions, thinly sliced
- 1 stalkcelery
- 1 1/2 cupschicken broth
- 1 tspdried sage
- 1/4 tspblack pepper
- 4 cupscornbread mix, crumbled
- 1/2 cupegg substitute
- 1/4 cuppecans, chopped
quantities scale with servings
Method
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.