From the Kitchen of…Ann Taylor Pittman, Executive Food Editor"Corn bread dressing is something my Mississippi-born soul craves because it's just so good, and it's what I grew up with."This is the quintessential Thanksgiving side dish in the South. It is made from crumbled corn bread, with no added French or sourdough bread to cut it, so the texture is unique. Loads of aromatics give this dressing its flavor; don't be tempted to use less.

Ann Taylor Pittman
Recipe by Cooking Light November 2015

Gallery

Brian Woodcock; Styling: Paige Hicks

Recipe Summary

hands-on:
20 mins
total:
1 hr 20 mins
Yield:
Serves 15 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Heat a large nonstick skillet over medium heat. Add oil; swirl to coat. Add onion and celery; cook 10 minutes or until tender, stirring occasionally. Add thyme, sage, pepper, and salt; cook 1 minute, stirring frequently. Remove from heat; cool slightly.

  • Crumble Whole-Grain Corn Bread into a large bowl. Add onion mixture, stock, parsley, and eggs; stir well to combine. Spoon mixture into a 2-quart shallow glass or ceramic baking dish coated with cooking spray. Bake at 375° for 50 minutes or until lightly browned (cover with foil in the last 15 minutes of bake time if top is getting too brown). Let dressing stand 10 minutes before serving.

Nutrition Facts

199 calories; fat 10.8g; saturated fat 2.4g; mono fat 5.4g; poly fat 2.4g; protein 6g; carbohydrates 20g; fiber 3g; cholesterol 56mg; iron 1mg; sodium 345mg; calcium 74mg.
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