Corn Bread Dressing

Name: Corn Bread Dressing
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 13
Cuisine: Southern
Ingredients: 1 Tbsp baking powder; 10 slices bread, toasted and cubed; 1 teaspoon canola oil; 710 milliliters chopped celery; 3 teaspoons reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes; 237 milliliters cornmeal; 2 teaspoons dried parsley flakes; 118 milliliters egg substitute; 79 milliliters fat-free milk; 237 milliliters all-purpose flour; 237 milliliters chopped onion; 1 teaspoon each poultry seasoning, dried basil and rosemary, crushed; 1 teaspoon rubbed sage; 1 teaspoons salt; 1 teaspoons each salt and dried thyme; 2 Tbsps sugar; 397 grams can reduced-sodium chicken broth or vegetable broth; 59 milliliters boiling water

Corn Bread Dressing might be just the side dish you are searching for. One portion of this dish contains around 6g of protein, 2g of fat, and a total of 170 calories. This recipe serves 13. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. This recipe is typical of Southern cuisine. If you have egg substitute, cornmeal, salt and thyme, and a few other ingredients on hand, you can make it.

Instructions

For corn bread, in a bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, combine the water, milk, egg substitute and oil. Stir into flour mixture just until blended.

Ingredients you will need

Egg Substitute

Baking Powder

Cornbread

Cornmeal

All Purpose Flour

Sugar

Water

Milk

Salt

Cooking Oil

Equipment you will use

Bowl

Transfer to an 8-in. square baking dish coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool and crumble into a large bowl.

Equipment you will use

Toothpicks

Oven

Bowl

For stuffing, stir bread cubes into corn bread crumbs. In a nonstick skillet coated with cooking spray, cook celery and onion in oil for about 6 minutes or until tender. Stir into corn bread mixture.

Ingredients you will need

Cooking Spray

Breadcrumbs

Bread Cubes

Cornbread

Stuffing

Celery

Onion

Corn

Cooking Oil

Equipment you will use

Frying Pan

In a small bowl, dissolve bouillon in water. In a large bowl, combine the broth, egg substitute, seasonings and bouillon mixture.

Ingredients you will need

Egg Substitute

Seasoning

Bouillon

Broth

Water

Equipment you will use

Bowl

Pour over corn bread mixture; Toss to coat evenly.

Ingredients you will need

Cornbread

Equipment

Ingredients

Servings:

1Tbsp

baking powder 10slices

bread, toasted and cubed 1teaspoon

canola oil 710milliliters

chopped celery 3teaspoons

reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes 237milliliters

cornmeal 2teaspoons

dried parsley flakes 118milliliters

egg substitute 79milliliters

fat-free milk 237milliliters

all-purpose flour 237milliliters

chopped onion 1teaspoon

each poultry seasoning, dried basil and rosemary, crushed 1teaspoon

rubbed sage 1teaspoons

salt 1teaspoons

each salt and dried thyme 2Tbsps

sugar 397grams

can reduced-sodium chicken broth or vegetable broth 59milliliters

boiling water

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Maximin Grunhaus Abtsberg Riesling Kabinett with a 4.1 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.

Maximin Grunhaus Abtsberg Riesling Kabinett

The delicate Kabinett style from the estate's very best vineyard. Always impressive with its explosive fruit, layered complexity and fine mineral structure.