Cornbread stuffing is not just for Thanksgiving anymore.

Cornbread Stuffing Recipe


In Most cornbread stuffing Recipes there are 358 calories in 1 cup of moist type Cornbread Stuffing.

Nutrition summary:










Instead, make the following and indulge in ½ cup more

spray olive or grapeseed oil
1 medium  white onion
2 cloves garlic
3 ribs celery
8 ounces mushrooms
4 cornbread muffins (crumbled)
3 ounces whole wheat bread
1 Tbsp fresh sage
1/2 cup flat leaf parsley
1/4 tsp salt
fresh ground black pepper
1 large egg
2 Tbsp 2% milk

Spray a large skillet lightly with oil and place over medium heat. Add the onion and garlic and cook for about 5 minutes stirring frequently. Add the celery and cook for another 7 - 10 minutes. 

Preheat oven to 325°F. 

Remove to a mixing bowl and spray the pan lightly with oil again. Add the sliced mushrooms and cook until they are soft and there’s very little liquid. Stir frequently.

Add the mushrooms to the mixing bowl. Add the crumbled cornbread and whole wheat bread with the sage, parsley, salt and pepper. Toss the ingredients together.

In a separate small bowl whisk the egg and milk together until well blended. Add the mixture to the large mixing bowl with the stuffing and toss to coat well.

Press the mixture into a 9 inch oblong Pyrex dish. Place the dish in the oven and bake for 30 - 40 minutes (depending on how crispy you like your dressing).

Nutrition Facts

Serving size = 1 1/2 cups

Servings = 6

Amount Per Serving

Calories 142  Calories from Fat 25




       % Daily Value
Total Fat 3g 4%
    Saturated Fat 1g 5%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 49mg 16%
Sodium 356mg 16%
Total Carbohydrates 24g 8%
    Dietary Fiber 3g 12%
    Sugars 7g  
Protein 5g  


Vitamin A 13% Vitamin C 17%
Calcium 11% Iron 10%
Vitamin K 94 mcg Potassium 345 mg
Magnesium 34 mg


This recipe can easily be multiplied by 2 but requires a larger pan and may need to bake a little longer. This recipe does not make very good leftovers.