Monday, November 22, 2010

Cornbread Dressing

It does take a little extra time to make this dressing and that's because I made the cornbread from scratch. Then, toasted the bread in a 300F degrees preheated oven for 45 minutes. Cooked the vegetables; combined the toasted cornbread, cooked vegetables, and the liquid mixture together. Poured in a casserole dish and baked till done. 

With all these preparations, this cornbread dressing better be good! And YES! It is definitely worth the effort. 

2 tablespoons butter
1 cup chopped onions
1/2 cup celery
1 cup fresh corn kernels
1 cup chopped mushroom
1 tablespoon minced garlic
1/2 cup diced red bell pepper
1/4 cup diced green pepper
1 can frichik, drained, reserve the broth
1 egg
3/4 cup vegetable stock
1/4 cup heavy cream
1 tablespoon freshly chopped cilantro leaves
1 tablespoon freshly chopped flat-leaf parsley
4 cups cubed and toasted cornbread
Black pepper (optional)
2 tablespoons nutritional yeast or brewer's yeast (optional) 

1. Preheat oven to 375F degrees. 

2. In a skillet, melt 2 tablespoons butter over medium-high heat. Add onions and cook for 2 minutes. Add frichik, garlic, mushroom, corn,  red and green bell pepper, cook, stirring occasionally until tender. Set aside.

3. Whisk together eggs, stock, reserved frichik broth,  cream, nutritional yeast and herbs and season with black pepper. Combine all items, including cornbread. Pour the mixture in a casserole dish and bake covered for 30 minutes. Uncover and cook for additional 20 minutes or until crusty.


You can use 1 cube of vegetable bouillon dissolved in 1 1/2 cup of water. Also, instead of frichik you can use morning star italian sausage.

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