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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.

  • 8 Servings
  • Less than $3.00

Ingredients

  • 1 teaspoon olive oil
  • 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

Steps

1

Wash hands with soap and water.

2

Preheat the oven to 350 °F. Lightly spray an 8-inch square baking pan with vegetable oil spray.

3

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.

4

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.

5

Bake for 30 minutes, or until cooked through and golden brown on top. Transfer to a serving bowl.

Ingredients

Serving Size: 1 serving, 1/8 of recipe

NutrientsAmount
Total Calories172
Total Fat8 g
Saturated Fat1 g
Monounsaturated Fat3 g
Polyunsaturated Fat2 g
Linoleic Acid2 g
α-Linolenic Acid0.2 g
Omega 3 - EPA0 mg
Omega 3 - DHA1 mg
Cholesterol18 mg
Carbohydrates21 g
Dietary Fiber1 g
Total Sugars4 g
Added Sugars included2 g
Protein6 g
Minerals
Calcium113 mg
Potassium179 mg
Sodium266 mg
Copper106 mcg
Iron2 mg
Magnesium18 mg
Phosphorus107 mg
Selenium13 mcg
Zinc1 mg
Vitamins
Vitamin A23 mcg RAE
Vitamin B60.1 mg
Vitamin B120.2 mg
Vitamin C2 mg
Vitamin D1 mcg
Vitamin E1 mg
Vitamin K23 mcg
Folate58 mcg DFE
Thiamin0.2 mg
Riboflavin0.2 mg
Niacin2 mg
Choline16 mg

Source:

  • Power to End Stroke: 46 Healthy Soul Food Recipes Cookbook
  • American Heart Association