Ingredients
Cornbread
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¾ cup white whole-wheat flour
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¾ cup yellow cornmeal
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¼ cup granulated sugar
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1 ½ teaspoons baking powder
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1 teaspoon baking soda
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¼ teaspoon salt
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½ cup thinly sliced scallions
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2 teaspoons finely chopped jalapeño pepper
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2 large eggs
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1 ¼ cups buttermilk
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2 tablespoons butter, melted
Dressing
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1 tablespoon grapeseed or canola oil
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8 cups finely diced onions, divided
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5 cups finely diced celery, divided
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3 cups finely diced red and/or green bell peppers, divided
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2 bay leaves
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1 teaspoon minced garlic
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¼ teaspoon salt
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½ teaspoon dried thyme
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¼ teaspoon ground pepper
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¼ teaspoon ground white pepper
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¼ teaspoon cayenne pepper
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¾ cup low-sodium chicken or turkey broth
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2 large eggs
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2 tablespoons butter, softened
Directions
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To prepare cornbread: Preheat oven to 350°F. Coat an 8-inch-square baking dish with cooking spray.
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Whisk flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl. Stir in scallions and jalapeño.
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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.
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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.
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To prepare dressing: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
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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.
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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.
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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.
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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.
Nutrition Facts (per serving)
255 | Calories |
9g | Fat |
38g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Serving Size 3/4 cup | |
Calories 255 | |
% Daily Value * | |
Total Carbohydrate 38g | 14% |
Dietary Fiber 6g | 21% |
Total Sugars 15g | |
Protein 8g | 16% |
Total Fat 9g | 12% |
Saturated Fat 4g | 20% |
Cholesterol 88mg | 29% |
Vitamin A 1990IU | 40% |
Sodium 459mg | 20% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* 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.