Lemon Sage Cornbread Dressing
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Print Recipe
Print Recipe |
Freshly baked lemon-sage cornbread tossed with sauteed onion, celery, and garlic.
| Servings |
| 121/2 cup servings |
| Servings |
| 121/2 cup servings |
Ingredients
- Lemon Sage Cornbread
- 1 1/2 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 Tbsp baking powder
- 1/2 tsp dried rubbed sage
- 1 cup + 2 Tbsp lowfat milk
- 3 Tbsp cholesterol free liquid eggs
- 3 Tbsp lemon juice
- 6 Tbsp plant-based butter (e.g., EarthBalance) softened
- 4 1/2 Tbsp sugar
- Dressing
- 3 Tbsp unsalted butter
- 1 ea large onion trimmed and diced 1/4"
- 2 ea celery ribs trimmed and diced 1/4"
- 1/4 tsp dried rubbed sage optional
- 1 1/2 tsp garlic peeled and minced
- 1/2 tsp ground black pepper
- 2 cups low sodium vegetable broth
- 2 Tbsp fresh parsley leaves minced
Servings: 1/2 cup servings
Units:
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Ingredients
Servings: 1/2 cup servings
Units:
|
Instructions
Lemon Sage Cornbread
- Preheat oven to 350 F.
- Combine flour, cornmeal, baking powder, and sage. Whisk until well blended.
- In separate bowl, combine milk, egg, and lemon juice. Whisk until well blended.
- In mixer bowl, combine plant-based butter and sugar. Using paddle attachment, beat at medium speed until light and fluffy, 2 to 3 minutes.
- Reduce speed to low. Add flour mixture. Mix until combined, 3 to 4 minutes.
- Slowly add milk mixture to bowl, mixing just until moistened. DO NOT OVERMIX.
- Spread batter in baking pan coated with cooking spray. Bake until golden brown and a wooden pick inserted in center comes out clean, 25 to 35 minutes. Cool slightly. Cut into cubes.
Dressing
- Preheat oven to 350 F.
- In saute pan over medium-high heat, melt butter. Add onion, celery, garlic, and pepper. Saute until onion is translucent, 3-5 minutes.
- Add broth and dried sage if using and bring to a boil. Remove from heat.
- Add cornbread cubes and parsley. Stir just until liquid is absorbed. DO NOT OVERMIX.
- Spread cornbread dressing in baking pan or casserole coated with cooking spray, cover, and bake until internal temperature reaches 165 F, 20-25 minutes. Serve hot.
Nutrition Facts
| Calories | 200kcal |
| Total FatSaturated FatTrans Fat | 9g4g0g |
| Cholesterol | 10mg |
| Sodium | 150mg |
| Total CarbDietary FiberSugars | 28g1g7g |
| Protein | 4g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.