Ingredients
Scale
- 4 cups cornbread, crumbled
- 1 cup onions, chopped
- 1 cup celery, chopped
- 2 cups vegetable broth
- 2 teaspoons sage
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1/2 cup butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the crumbled cornbread, chopped onions, and celery.
- In another bowl, mix the vegetable broth, sage, thyme, salt, pepper, and beaten eggs.
- Pour the broth mixture over the cornbread mixture and stir until well combined.
- Add the melted butter and mix gently.
- Transfer the mixture to a greased baking dish.
- Bake in the preheated oven for 30-40 minutes, or until the top is golden and the dressing is set.
- Serve hot as a side dish with turkey or chicken.
Notes
For best results, use day-old cornbread and consider sautéing your vegetables for richer flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg