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    You are in: Home / Recipes / Cornbread for Dressing -Martha Stewart Recipe
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    Cornbread for Dressing -Martha Stewart

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Pixie's Kitchen's Note:

    From Thanksgiving edition of Martha Stewart Living 2007. Had to post for safe keeping and am going to try this for Thanksgiving. This is part of the dressing recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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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    Nutritional Facts for Cornbread for Dressing -Martha Stewart

    Serving Size: 1 (141 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 313.2
     
    Calories from Fat 111
    35%
    Total Fat 12.4 g
    19%
    Saturated Fat 6.1 g
    30%
    Cholesterol 128.1 mg
    42%
    Sodium 833.9 mg
    34%
    Total Carbohydrate 43.1 g
    14%
    Dietary Fiber 3.7 g
    14%
    Sugars 3.6 g
    14%
    Protein 9.0 g
    18%

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