Blue Corn Bread Dressing

Blue Corn Bread Dressing Recipe
Karry Hosford
We used blue cornmeal for this dressing. If you can't find it, yellow cornmeal will work.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 216
Caloriesfromfat 30 %
Fat 7.2 g
Satfat 3.5 g
Monofat 2.1 g
Polyfat 0.6 g
Protein 7.6 g
Carbohydrate 30.7 g
Fiber 1.5 g
Cholesterol 79 mg
Iron 1.5 mg
Sodium 534 mg
Calcium 62 mg


Cooking spray
1 tablespoon all-purpose flour
1/3 cup sugar
5 tablespoons butter, softened
5 large eggs
1/2 cup fat-free buttermilk
1 cup all-purpose flour
1 cup blue cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
5 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 teaspoon olive oil
1 cup finely chopped onion
1 cup frozen corn kernels, thawed
7 ounces bottled roasted red bell peppers, drained and chopped
8 cups (1-inch) cubed French bread (about 8 ounces)
3/4 cup chopped green onions
Cooking spray


Preheat oven to 450°.

Coat a 13 x 9-inch baking pan with cooking spray, and dust with 1 tablespoon flour.

Place sugar and butter in a bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in buttermilk. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture to buttermilk mixture, stirring until moist.

Pour batter into prepared baking pan. Bake at 450° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely. Cut corn bread into 1-inch cubes.

Reduce oven temperature to 350°.

Bring broth to a boil in a large saucepan; cook until reduced to 5 cups (about 30 minutes). Heat oil in a large nonstick skillet over medium-high heat. Add 1 cup onion; sauté 3 minutes. Add corn and bell pepper; saute 3 minutes.

Combine onion mixture, corn bread, French bread, and green onions in a large bowl, stirring to combine. Add broth, tossing to coat. Spoon mixture into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 40 minutes or until set.