Cornbread Dressing

Relleno de pan de maíz


vegetable oil spray
1 teaspoon olive oil
4 green onions, medium (thinly sliced)
1 celery rib, small
1 1/2 cups chicken broth, fat-free low-sodium
1 teaspoon dried sage
1/4 teaspoon pepper
4 cups crumbled cornbread
1/2 cup egg substitute
1/4 cup chopped pecans


1. Preheat the oven to 350°F. Lightly spray an 8-inch square baking pan with vegetable oil spray.
2. In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the green onions, celery, and carrot for 4 to 5 minutes, or until tender, stirring occasionally. Stir in the broth, sage, and pepper.
3. Put the cornbread in a large bowl. Stir in the vegetable mixture, egg substitute, and pecans (the mixture will be moist). Transfer to the baking pan.
4. Bake for 30 minutes, or until cooked through and golden brown on top. Transfer to a serving bowl.


For quick and easy cornbread for this recipe, select a cornbread mix with the lowest amounts of saturated fat, trans fat, and sodium available. Prepare using the package directions, substituting fat-free milk for whole milk and egg substitute for the egg. Omit any butter, margarine, oil, sugar, or salt called for. Bake according to the package directions. Let cool. Crumble 4 cups for the cornbread with your fingers and use as directed in the recipe.
Learn more about:
– Onions
– Celery

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