Healthy Recipes Healthy Side Dish Recipes Healthy Stuffing Recipes Healthy Cornbread Stuffing Recipes Sage Cornbread Dressing 3.0 (1) 1 Review A cast-iron skillet gives the cornbread nutty brown edges that impart extra color and flavor to the dressing. Serve this sage cornbread dressing as a holiday side or anytime you want some Thanksgiving flavors. By Virginia Willis Virginia Willis Facebook Instagram Twitter Website Virginia Willis is a Food Network Kitchen chef and James Beard award-winning cookbook author. Her first cookbook, Bon Appétit, Y'all, premiered in 2008, and since then, she's developed a stellar reputation for chef-inspired recipes for home cooks. Her work has appeared in The New York Times, The Washington Post, People, USA Today, EatingWell, Garden & Gun, Bon Appétit, Southern Living and many other publications. EatingWell's Editorial Guidelines Published on October 8, 2021 Print Rate It Share Share Tweet Pin Email Photo: Johnny Autry Active Time: 30 mins Total Time: 1 hr 15 mins Servings: 12 Nutrition Profile: Gluten-Free Low-Calorie Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients Cornbread 2 tablespoons unsalted butter, bacon fat or canola oil 2 cups finely ground cornmeal 1 teaspoon baking soda ¼ teaspoon salt 1 large egg 2 cups buttermilk Dressing 1 tablespoon corn or canola oil 1 medium onion, chopped 3 stalks celery, chopped 2 cups reduced-sodium no-chicken broth, unsalted chicken broth or turkey stock, plus more if needed 3 large eggs, lightly beaten 2 tablespoons chopped fresh sage 2 teaspoons chopped fresh thyme ½ teaspoon ground pepper ¼ teaspoon salt Directions To prepare cornbread: Preheat oven to 450°F. Heat a medium cast-iron skillet in the oven for 10 minutes. If using butter or bacon fat, add it to the pan to melt. Meanwhile, combine cornmeal, baking soda and salt in a medium bowl. Lightly beat egg in a large measuring cup and stir in buttermilk. Add the wet ingredients to the dry ingredients and stir to combine. Pour the melted butter (or bacon fat or 2 tablespoons oil) into the batter. Stir to combine, then pour the batter back into the hot skillet. Bake the cornbread until golden brown, 20 to 25 minutes. Let dry in the pan on a wire rack overnight before making dressing. To prepare dressing: Preheat oven to 350°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray. Crumble the cornbread into a large bowl. Heat oil in a large skillet over medium heat. Add onion and celery and cook, stirring occasionally, until soft, 5 to 7 minutes. Add to the cornbread. Pour broth (or stock) over and add eggs, sage, thyme, pepper and salt. Stir well to combine. Transfer the dressing to the prepared baking dish. Bake until puffed and golden brown, 45 to 50 minutes. Let cool slightly before serving. To make ahead Store cornbread (Steps 1-3) airtight at room temperature for up to 2 days. Freeze unbaked dressing in a ceramic or metal baking dish (glass can shatter when placed in the oven when frozen) for up to 1 month. Bake from frozen for 1 hour. Rate it Print Nutrition Facts (per serving) 149 Calories 6g Fat 19g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Serving Size 3/4 cup Calories 149 % Daily Value * Total Carbohydrate 19g 7% Dietary Fiber 2g 7% Total Sugars 3g Protein 5g 10% Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 69mg 23% Vitamin A 322IU 6% Sodium 342mg 15% Potassium 185mg 4% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved