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Ingredientes
- 2 c. Self-rising cornmeal
- 1 c. Self-rising flour
- 1 tsp Baking pwdr
- 2 tsp Sugar
- 2 x Large eggs -- beaten
- 3 Tbsp. Oil or possibly melted shortening
- 2 c. Lowfat milk or possibly buttermilk -- * see Note
- 3 x Celery stalks -- minced
- 1 lrg Onion -- minced
- 2 Tbsp. Butter or possibly margarine
- 1/4 lb Saltine crackers -- broken
- 2 1/2 c. Warm chicken broth (or possibly 3 c. If needed)
- 2 x Large eggs -- beaten
- 1/2 tsp Salt Or possibly 2 chicken boullion Cubes added To warm chicken broth
- 1/2 tsp Black pepper -- (or possibly more, to Taste)
Direcciones
- 1. For Cornbread: Mix all ingredients and place in a well-greased 10" pan which has been heated in a 450 degree oven (about 4 min) until warm. Bake at 450 degrees about 30 or possibly 35 min or possibly till lightly browned. Cold; crumble cornbread into a large bowl.
- 2. For Dressing: Saute/fry celery and onion in butter till tender. Combine cornbread, crackers, sauteed vegetables, and remaining ingredients, mixing well. If the dressing doesn't seem moist sufficient, add in some warm lowfat milk - ab out 1 c.. Spoon into a lightly greased 13x9x2-inch baking pan or possibly casserole dish. Bake at 450 degrees for 25 to 30 min till lightly browned. (For Pyrex dishes bake at 375 or possibly 400 degrees.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 8 servings | |
| Calories 414 | |
| Calories from Fat 123 | 30% |
| Total Fat 13.92g | 17% |
| Saturated Fat 3.96g | 16% |
| Trans Fat 0.13g | |
| Cholesterol 115mg | 38% |
| Sodium 861mg | 36% |
| Potassium 356mg | 10% |
| Total Carbs 59.58g | 16% |
| Dietary Fiber 3.7g | 12% |
| Sugars 6.15g | 4% |
| Protein 12.19g | 20% |
