Try this Cornbread Dressing #3 recipe, or contribute your own.
Suggest a better descriptionPrepare corn-bread mix (ours were 6.5 ounces) and biscuits (ours was 7.5 ounces) according to package direction; let cool. Crumble corn bread and biscuits in a large bowl. Set aside. Cook onion and celery in butter in a skillet over medium high heat, stirring constantly, until tender. Add onion mixture, broth and remaining ingredients to cornbread mixture; stir well. Spoon mixture into a greased 13-by-9-by-2-inch baking dish (this is quite soupy, but it solidifies in baking). Bake, uncovered, at 350 degrees for 55 minutes or until golden. Makes 8 to 10 servings. WASHINGTON TIMES FOOD SECTION JANUARY 24, 1996 Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (408g) | ||
Recipe Makes: 8 | ||
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Calories: 470 | ||
Calories from Fat: 241 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.8g | 36 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 10.3g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 677mg | 208 % | |
Sodium 1431.4mg | 49 % | |
Potassium 378mg | 10 % | |
Total Carbohydrate 33.6g | 10 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 30.1g | ||
Protein 24g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 470
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