Cornbread Dressing

Cornbread Dressing

A savory blend of cornbread, vegetables, and spices.
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Sides
Cuisine American, Southern
Servings 12 Servings
Calories 400 kcal


  • 4 cubes no-sodium chicken bouillon
  • 4 cups hot water
  • 12 servings cornbread
  • ½ cup onion, diced
  • ½ cup green pepper, diced
  • ½ cup celery, diced
  • 3 ½ teaspoons poultry seasoning,
  • ½ cup bread crumbs
  • 1 ¼ cup evaporated skim milk
  • ½ cup egg substitute
  • Nonstick cooking spray


  • Preheat oven to 350 F. Lightly coat a baking pan nonstick cooking spray.
  • Prepare cornbread from recipe. Set aside.
  • Combine bouillon with hot water to make chicken stock.
  • Crumble cornbread into a large bowl. Add remaining ingredients, including chicken stock. Mix well.
  • Pour into baking pan and bake for 40-45 minutes, until lightly browned.


Chef's Note
  • Cornbread can be made in advance and frozen.


Serving: 0.5 cupCalories: 400kcalCarbohydrates: 69gProtein: 8gFat: 7gSaturated Fat: 1gCholesterol: 2mgSodium: 385mgFiber: 2g
Keyword Casserole, Comfort Food, Soul food
Scroll to Top