Lemon Sage Cornbread Dressing
Freshly baked lemon-sage cornbread tossed with sauteed onion, celery, and garlic.
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Lemon Sage Cornbread Dressing
Freshly baked lemon-sage cornbread tossed with sauteed onion, celery, and garlic.
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| Servings |
| 121/2 cup servings |
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Ingredients
Lemon Sage Cornbread
- 1 1/2cup all-purpose flour
- 1cup yellow cornmeal
- 1Tbsp baking powder
- 1/2tsp dried rubbed sage
- 1 cup+ 2 Tbsp lowfat milk
- 3Tbsp cholesterol free liquid eggs
- 3Tbsp lemon juice
- 6Tbsp plant-based butter (e.g., EarthBalance)softened
- 4 1/2Tbsp sugar
Dressing
- 3Tbsp unsalted butter
- 1ea large oniontrimmed and diced 1/4″
- 2ea celery ribstrimmed and diced 1/4″
- 1/4tsp dried rubbed sageoptional
- 1 1/2tsp garlicpeeled and minced
- 1/2tsp ground black pepper
- 2cups low sodium vegetable broth
- 2Tbsp fresh parsley leavesminced
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.