Cornbread Dressing Recipe: How to Make It

Name: Cornbread Dressing Recipe: How to Make It
Total time: 70 min
Ingredients: 1 cup all-purpose flour; 1 cup cornmeal; 2 tablespoons sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 large egg, room temperature, lightly beaten; 2/3 cup water; 1/3 cup fat-free milk; 2 tablespoons canola oil; DRESSING:; 10 slices bread, toasted and cubed; 3 cups chopped celery; 1-1/3 cups chopped onion; 1 teaspoon canola oil; 3 teaspoons reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes; 1/4 cup boiling water; 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth; 2 large eggs, lightly beaten; 2 teaspoons dried parsley flakes; 1-1/2 teaspoons rubbed sage; 1 teaspoon each poultry seasoning, dried basil and rosemary, crushed; 1/2 teaspoon each salt and dried thyme

www.tasteofhome.com

Our cornbread dressing uses both cornbread and toasted bread, broth, bouillon, veggies, and a myriad of earthy, woody herbs.

Keywords

eggplant cornbread dressing

View full recipe on www.tasteofhome.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tasteofhome.com.

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Ingredients

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg, room temperature, lightly beaten
2/3 cup water
1/3 cup fat-free milk
2 tablespoons canola oil
DRESSING:
10 slices bread, toasted and cubed
3 cups chopped celery
1-1/3 cups chopped onion
1 teaspoon canola oil
3 teaspoons reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes
1/4 cup boiling water
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
2 large eggs, lightly beaten
2 teaspoons dried parsley flakes
1-1/2 teaspoons rubbed sage
1 teaspoon each poultry seasoning, dried basil and rosemary, crushed
1/2 teaspoon each salt and dried thyme