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Active Time:1 hr 15 minsTotal Time:3 hrsServings:10Jump to Nutrition Facts
Active Time:1 hr 15 minsTotal Time:3 hrsServings:10
Active Time:1 hr 15 mins
Active Time:
1 hr 15 mins
Total Time:3 hrs
Total Time:
3 hrs
Servings:10
Servings:
10
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCornbread¾cupwhite whole-wheat flour¾cupyellow cornmeal¼cupgranulated sugar1 ½teaspoonsbaking powder1teaspoonbaking soda¼teaspoonsalt½cupthinly sliced scallions2teaspoonsfinely chopped jalapeño pepper2large eggs1 ¼cupsbuttermilk2tablespoonsbutter, meltedDressing1tablespoongrapeseed or canola oil8cupsfinely diced onions, divided5cupsfinely diced celery, divided3cupsfinely diced red and/or green bell peppers, divided2bay leaves1teaspoonminced garlic¼teaspoonsalt½teaspoondried thyme¼teaspoonground pepper¼teaspoonground white pepper¼teaspooncayenne pepper¾cuplow-sodium chicken or turkey broth2large eggs2tablespoonsbutter, softened
Cook Mode(Keep screen awake)
Ingredients
Cornbread
¾cupwhite whole-wheat flour
¾cupyellow cornmeal
¼cupgranulated sugar
1 ½teaspoonsbaking powder
1teaspoonbaking soda
¼teaspoonsalt
½cupthinly sliced scallions
2teaspoonsfinely chopped jalapeño pepper
2large eggs
1 ¼cupsbuttermilk
2tablespoonsbutter, melted
Dressing
1tablespoongrapeseed or canola oil
8cupsfinely diced onions, divided
5cupsfinely diced celery, divided
3cupsfinely diced red and/or green bell peppers, divided
2bay leaves
1teaspoonminced garlic
½teaspoondried thyme
¼teaspoonground pepper
¼teaspoonground white pepper
¼teaspooncayenne pepper
¾cuplow-sodium chicken or turkey broth
2tablespoonsbutter, softened
Directions
To prepare cornbread: Preheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray.
Whisk flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. Stir in scallions and jalapeño.
Whisk eggs in a medium bowl until frothy. Add buttermilk and melted butter; whisk until blended. Add the wet ingredients to the dry ingredients and mix with a flexible spatula until well blended. Scrape the batter into the prepared baking dish.
Bake the cornbread until the top is browned and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan on a wire rack, about 30 minutes.
Heat oil in a large pot over medium-high heat. Add 6 cups onions, 4 cups celery, 2 cups bell peppers and bay leaves. Cook, stirring frequently, until the vegetables are very tender and dark brown, about 15 minutes.
Add the remaining 2 cups onions, 1 cup each celery and bell peppers, garlic, salt, thyme, pepper, white pepper and cayenne. Cook, stirring occasionally, until the recently added onions are translucent, about 5 minutes. Remove from heat. Discard the bay leaves.
Crumble the cornbread and add to the vegetable mixture, along with broth; mix until well blended. Transfer the mixture to the prepared baking dish. Bake for 25 minutes.
Whisk eggs in a medium bowl until frothy. Add 3 large spoonfuls of the cornbread dressing, one at a time, mixing well after each spoonful. Fold the eggy mixture back into the dressing in the pan. Add butter and mix until well blended. Bake until the top is golden brown, 30 to 40 minutes more.
Tips
To make ahead:Store cornbread (Steps 1-4) airtight at room temperature for up to 2 days.
Originally appeared: EatingWell Magazine, December 2020
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Nutrition Facts(per serving)255Calories9gFat38gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
