Cornbread dressing is a delicious dressing made in a casserole filled with tender celery and onions, crumbled cornbread, mixed with seasonings to make this dish complete!
- 16 ounces Dry cornbread mix prepared according to package directions
- 2 tablespoons butter
- 1 cup chopped celery
- ½ cup white onion
- 2 eggs beaten
- 2 cups chicken stock
- 1 Tbs dried sage
- 1 tsp thyme
- salt and pepper to taste
Prepare the corn bread mix according to package directions and cook, easiest if done the day before. Cool completely and crumble.
Preheat oven to 350 degrees F (175 degrees C).
Prepare an 8x8 inch baking dish by spraying with cooking spray, set aside.
In a large skillet over medium heat, melt the butter and saute the celery and onion until soft, about 8-10 minutes.
Combine the celery, onions, and 3 cups crumbled cornbread, eggs, chicken stock, sage, thyme, and salt and pepper to taste in a large bowl; mix well.
Pour mixture into the prepared dish and bake at 350 degrees F (175 degrees C) for 30-40 minutes until golden brown around the edges, stirring once every 10 minutes to get the right fluffiness.
Calories: 93kcal | Carbohydrates: 5g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 67mg | Sodium: 184mg | Potassium: 167mg | Fiber: 1g | Sugar: 2g | Vitamin A: 291IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg