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Corn Bread Dressing Recipe
|Southern corn bread||1|
|Chopped celery with leaves||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Eggs||2 , beaten|
|Poultry seasoning||1 Teaspoon|
Serving size: Complete recipe
Calories 389 Calories from Fat 132
% Daily Value*
Total Fat 15 g22.6%
Saturated Fat 4.5 g22.3%
Trans Fat 0 g
Cholesterol 447.8 mg
Sodium 2248.4 mg93.7%
Total Carbohydrates 45 g14.9%
Dietary Fiber 6.1 g24.6%
Sugars 13.6 g
Protein 21 g41.3%
Vitamin A 23.2% Vitamin C 26.9%
Calcium 18.8% Iron 23.2%
*Based on a 2000 Calorie diet
Crumble enough corn bread to make 6 cups.
Cook celery and onion in broth for 5 minutes; cool.
Mix eggs, poultry seasoning, salt, vegetables with broth, and corn bread.
Use to stuff an 8-pound turkey or bake in 1 1/2-quart casserole at 325° for 30 to 35 minutes.
Southern Corn Bread: In mixing bowl thoroughly stir together 1 1/2 cups yellow cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
Stir in 1 1/2 cups buttermilk, 2 tablespoons melted lard, and 1 beaten egg; mix well.
Pour batter into greased 9x9x2-inch baking pan.
Bake at 400° about 20 minutes.