From the Pantry Butler kitchen
Cornbread Dressing
Some families call this "dressing" while others call it "stuffing." Whatever your family prefers, there's no denying that cornbread, broth, and savory herbs come together beautifully in this traditional dish. USDA MyPlate Kitchen — Power to End Stroke: 46 Healthy Soul Food Recipes Cookbook — American Heart Association (public domain), via myplate.food
Ingredients
- 1 teaspoon olive oil — or cooking oil of choice
- 4 green onions, thinly sliced
- 1 celery stalk
- 1 1/2 cups chicken broth, low-sodium
- 1 teaspoon dried sage
- 1/4 teaspoon black pepper
- 4 cups crumbled cornbread
- 1/2 cup egg substitute
- 1/4 cup chopped pecans
Method
- Wash hands with soap and water.
- Preheat the oven to 350 °F.
- Lightly spray an 8-inch square baking pan with vegetable oil spray.
- In a large skillet, heat the oil over medium heat, swirling to coat the bottom.
- Cook the green onions and celery for 4 to 5 minutes, or until tender, stirring occasionally.
- Stir in the broth, sage, and pepper.
- Put the cornbread in a large bowl.
- Stir in the vegetable mixture, egg substitute, and pecans (the mixture will be moist).
- Transfer to the baking pan.
- Bake for 30 minutes, or until cooked through and golden brown on top.
- Transfer to a serving bowl.
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