dinner
Cornbread Dressing
Ingredients, directions and serving information for Cornbread Dressing.
Original recipe text is provided in English.
Servings: 8
Total time: 50 min
Ingredients
- 1 teaspoon olive oil
- 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
Instructions
- 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.
Source-reported nutrition per serving
serving Size1 serving, 1/8 of recipe
calories173 calories
protein6g
carbohydrate21g
fat8g
saturated Fat1g
fiber1g
sugar4g
sodium264mg
cholesterol17mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
