Easy Southern Cornbread Dressing with a twist of- Bettye’s Cooking Channel

cornbread

🥗Healthier: whole grain cornbread

💰Cheaper: store-bought cornbread

Whole grain cornbread is more nutritious; store-bought is budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier; margarine is often cheaper.

Combine 1 cup cornmeal, 1 cup flour, 1 tablespoon baking powder, and 1 teaspoon salt in a bowl.

Add 1/4 cup flax seeds, 1 cup soy milk, and 1/4 cup water to the bowl and mix.

Preheat oven to 350°F and bake cornbread for about 25 minutes until brown.

Chop 3 stalks of celery, 1 whole onion, and 3 cloves of garlic.

Chop 1 whole green bell pepper and 6 small yellow and orange bell peppers.

Sauté chopped vegetables and mushrooms in a skillet without oil, adding 1 cup of water and cooking for about 10 minutes.

Crumble the baked cornbread into a large bowl.

Add sautéed vegetables to the crumbled cornbread along with half a box of vegetable broth.

Mix well and place in the refrigerator to soak overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens