Easy Cornbread Muffin Dressing
Recipe: #10168
July 21, 2013
Categories: Side Dishes, One-Pot Meal, Fathers Day, Game/Sports Day Mothers Day, Potluck, Sunday Dinner, Oven Bake, Flour, more
"If you have some corn bread muffins around this makes a great easy comfort food meal for a cold day"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (383.1 g)
- Calories 264.4
- Total Fat - 14.3 g
- Saturated Fat - 3 g
- Cholesterol - 130 mg
- Sodium - 614.7 mg
- Total Carbohydrate - 20.6 g
- Dietary Fiber - 2.2 g
- Sugars - 5.1 g
- Protein - 14.1 g
- Calcium - 49.3 mg
- Iron - 1.8 mg
- Vitamin C - 5.5 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 350°.
Step 2
Using a fork, crumble cornbread in a bowl, add dry bread in small pieces and cracker crumbs. Stir to combine.
Step 3
Heat olive oil in a skillet over medium heat, Add in onion and celery cooking until they become translucent. Add in garlic and cook for about 1 minute. Add to the bread mixture.
Step 4
Mix the corn with chicken stock and sage, pour into the bread mixture. Beat the eggs and add to the bread mixture. Mix well. Add salt and pepper.
Step 5
Pour mixture into an 8-inch baking dish.
Step 6
Bake at 350° for 50 minutes until top starts to brown.
Step 7
Let rest for 5 minutes after removing from the oven.
Tips
- 8x8 inch pan
0 Reviews
You'll Also Love
