Cornbread Dressing

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 26%
  • Fat: 8.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 9g
  • Carbohydrate: 40.7g
  • Fiber: 0.0g
  • Cholesterol: 2mg
  • Iron: 0.0mg
  • Sodium: 513mg
  • Calcium: 0.0mg


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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