Cornbread Dressing

Oxmoor House
2 servings.


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1/2 cup yellow cornmeal
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup plus 3 tablespoons nonfat buttermilk
1 tablespoon frozen egg substitute, thawed
1 1/2 teaspoons vegetable oil
Vegetable cooking spray
2 1/2 teaspoons reduced-calorie margarine
1/4 cup chopped celery
1/4 cup chopped onion
1 (1-ounce) slice white bread, torn into small pieces
1 cup canned no-salt-added chicken broth, undiluted
2 tablespoons frozen egg substitute, thawed
1/2 teaspoon poultry seasoning
1/4 teaspoon rubbed sage
1/8 teaspoon pepper
Dash of salt


Combine first 4 ingredients in a small bowl; make a well in center of mixture. Combine buttermilk, 1 tablespoon egg substitute, and oil; add to cornmeal mixture, stirring just until dry ingredients are moistened.

Pour batter into a 6-inch cast-iron skillet coated with cooking spray. Bake at 450° for 20 minutes or until golden. Remove from skillet, and cool completely.

Coat a small nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add celery and onion; saute 4 to 5 minutes or until tender.

Crumble cornbread into a bowl. Add vegetable mixture, bread, and remaining ingredients; stir well. Spoon mixture into a 7- x 5- x 1 1/2-inch baking dish coated with cooking spray. Bake at 325° for 40 to 45 minutes or until golden.

Created date

August 2009

Nutritional Information

Calories 276
Caloriesfromfat 26 %
Fat 8.1 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 9 g
Carbohydrate 40.7 g
Fiber 0.0 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 513 mg
Calcium 0.0 mg