Cornbread for Dressing -Martha Stewart Recipe

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Cornbread for Dressing -Martha Stewart
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Ingredients:

Directions:

  1. Preheat oven to 425. Butter an 8 inch square baking dish. Whisk together cornmeal, salt, sugar, and baking powder in a large bowl. Whisk together eggs, buttermilk, and butter in a medium bowl. Add egg mixture to cornmeal mixture, stir to combine.
  2. Pour batter into prepared baking dish. Bake until golden and toothpick inserted into center comes out clean, about 25 minutes. Let cool slightly in dish on wire rack. Run knife around edges of dish to loosen, and invert onto rack to cool completely. Cornbread can be wrapped in plastic and stored at room temperature for up to 3 days. For dressing, let stand overnight, uncovered, to dry out before crumbling.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 325.17 Kcal (1361 kJ)
Calories from fat 123.53 Kcal
% Daily Value*
Total Fat 13.73g 21%
Cholesterol 118.95mg 40%
Sodium 595.41mg 25%
Potassium 588.35mg 13%
Total Carbs 44.21g 15%
Sugars 3.76g 15%
Dietary Fiber 3.63g 15%
Protein 8.94g 18%
Vitamin A 0.1mg 3%
Iron 2.3mg 13%
Calcium 222.7mg 22%
Amount Per 100 g
Calories 229.61 Kcal (961 kJ)
Calories from fat 87.23 Kcal
% Daily Value*
Total Fat 9.69g 21%
Cholesterol 83.99mg 40%
Sodium 420.44mg 25%
Potassium 415.45mg 13%
Total Carbs 31.22g 15%
Sugars 2.66g 15%
Dietary Fiber 2.56g 15%
Protein 6.31g 18%
Vitamin A 0.1mg 3%
Iron 1.6mg 13%
Calcium 157.3mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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