Servings: 8
Calories: 300kcal
Cost: $15
Ingredients
Cornbread Ingredients:
- 1 cup stone ground cornmeal
- 1/2 cup all-purpose flour
- 3 teaspoons baking powder
- pinch fine sea salt
- 3 tablespoons pure olive oil
- 1 egg
- Milk to mix into a thick batter
Dressing:
- Cubed day-old cornbread
- 4 pieces toasted rye bread
- 4 tablespoons butter
- 1 onion diced
- 3 stalks of celery diced
- 1/2 teaspoon fine sea salt
- 1 can of cream of chicken
- 1 egg whisked
- A little broth added for moisture
- 2 tablespoons of minced parsley, sage, rosemary, and thyme fresh
Instructions
Prepare the Cornbread:
- In a mixing bowl, combine 1 cup of stone-ground cornmeal, 1/2 cup of flour, 3 teaspoons of baking powder, a pinch of salt, 3 tablespoons of pure olive oil, and 1 egg.
- Gradually add milk to create a thick batter.
- Spread the batter into a greased baking dish and bake at 350°F (190°C) until the cornbread is golden brown, 30 minutes
- Once baked, let the cornbread cool and dry, then cut it into cubes and let sit overnight.
Create the Dressing:
- Toast 4 pieces of rye bread until they become crispy, then cut them into cubes.
- In a saucepan, add butter, diced onions, diced celery and salt to taste and saute until onions are transparent, about 5-10 minutes.
- In a large mixing bowl, combine the cubed day-old cornbread, toasted rye bread, sauteed vegetables, 1 can of cream of chicken, a small amount of broth, and 2 tablespoons of minced parsley, sage, rosemary, and thyme.
- Gently mix all the ingredients until they are well combined and add more broth as needed until the mixture is quite moist.
Bake the Dressing:
- Preheat your oven to 350°F (175°C).
- Transfer the dressing mixture into a greased baking dish.
- Cover the dish with aluminum foil and bake for approximately 30 minutes.
- Remove the foil and continue baking for another 10-15 minutes, or until the dressing is golden brown and crispy on top.
Notes
- Variation: Feel free to customize your dressing by adding cooked sausage or nuts for extra flavor and texture.
- Make-Ahead: Prepare the cornbread and the dressing mixture a day in advance and refrigerate.
- Herb Substitutions: If you don't have fresh herbs, you can use dried herbs; however, fresh herbs add a more vibrant flavor.
- Broth: Adjust the amount of broth as needed to achieve your preferred dressing consistency and desired moisture.
- Leftovers: Leftover dressing can be refrigerated and reheated for a delicious meal the next day. It's also great for making sandwiches or topping with a poached egg for breakfast.
Nutrition
Serving: 200g | Calories: 300kcal | Carbohydrates: 35g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 600mg | Potassium: 200mg | Fiber: 3g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 2.5mg
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