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Lighter Brown Butter Sage Cornbread Dressing

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A lighter version of classic cornbread dressing featuring nutty brown butter and fresh sage, made with Greek yogurt and low-sodium broth for a healthier twist without sacrificing flavor. Perfect for Thanksgiving or any gathering.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs, room temperature
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon honey
  • 3 tablespoons unsalted butter (for browning)
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh sage leaves, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 1/2 cups low-sodium chicken or vegetable broth
  • 1/2 cup plain Greek yogurt
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish or 10-inch cast iron skillet with butter.
  2. In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk buttermilk, eggs, melted butter, and honey until smooth.
  4. Pour wet ingredients into dry ingredients and stir until just combined (a few lumps are okay).
  5. Pour batter into prepared dish and bake for 18-22 minutes until golden brown and a toothpick inserted in center comes out clean. Cool completely, then crumble into coarse pieces.
  6. In a large skillet over medium heat, melt 3 tablespoons butter. Swirl pan occasionally until butter foams, then subsides, and brown specks form (about 2-3 minutes). Remove from heat immediately when it smells nutty and turns golden-amber. Pour into a heatproof bowl.
  7. In the same skillet, cook diced onion and celery over medium heat for 5-6 minutes until onion is translucent and celery softened.
  8. Add minced garlic and cook 1 minute until fragrant. Stir in chopped sage, thyme, rosemary, salt, and pepper. Cook 30 seconds more. Remove from heat.
  9. In a large mixing bowl, whisk together broth, Greek yogurt, and beaten eggs until smooth.
  10. Add crumbled cornbread, sautéed vegetable mixture, and brown butter. Gently fold until cornbread is evenly coated. Let sit 5 minutes.
  11. Preheat oven to 375°F (190°C). Transfer dressing mixture to a greased 9×13-inch baking dish and spread evenly.
  12. Bake for 30-35 minutes until top is golden brown and edges are crispy. Center should be set but slightly soft.
  13. Let rest for at least 10 minutes before serving. Garnish with fresh sage leaves if desired.

Notes

Day-old cornbread works best as it absorbs broth more evenly. Watch brown butter carefully as it can burn quickly. For a crispier top, broil for the last 2 minutes. Dressing can be assembled up to 24 hours ahead and refrigerated; add 10 minutes to baking time if starting from cold.

Nutrition

Keywords: cornbread dressing, brown butter sage, lighter dressing, Thanksgiving side, healthy dressing, easy dressing recipe

Find it online: https://zestynora.com/lighter-brown-butter-sage-cornbread-dressing-easy-recipe/