Cornbread Dressing Recipe !!

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.

The butter should be melted in a skillet over medium heat. Add the diced onion, celery, and bell pepper. Cook until softened, about 5-7 minutes.

Combine the cooked vegetables with crumbled corn bread, eggs beaten, sage leaves dry thyme salt and pepper in an ample mixing bowl.

Gradually stir in chicken or vegetable broth just enough to moisten mixture without making it too wet.

Spread evenly into prepared baking dish.

Bake for 30-35 minutes until dressing is golden brown on top and set in center.

Serve warm!

Success Secrets:
Best consistency will be obtained if you use cornbread baked the day before.

According to your desires, you can change the amount of broth for dressing to be moister or drier.

Alternative Suggestions:
It is okay to throw in cooked and crumbled sausage or diced apples for a more interesting mouth feel and taste.

Advantages of Cornbread Dressing

Carbohydrates are good energy suppliers that are present in cornbread dressing.

Also contained in it are fibers from vegetables and whole wheat corn breads.

The content of sodium can be regulated by using unsalted butter and low-sodium broth.

Nutritional Information (per serving)