Scalloped Corn Dressing

By cserumga

Per serving: 351 cal, 18g total fat, 657mg sodium, 40g carb, 3g fiber, 8g protein

Ingredients

• 1 stick plus 1 Tbsp unsalted butter (9 Tbsp total)
• 2 cups diced onion
• 2 cups sliced celery
• 1 cup frozen corn kernels
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 2 eggs
• 4 cups cubed cornbread, staled
• 4 cups cubed French bread, staled
• 1 1/2 cups crsuhed butter crackers (such as Ritz), divided
• 1/2 cup chopped fresh parsley
• 3 Tbsp chopped fresh sage
• 1 tsp kosher salt
• 1 tsp black pepper

Preparation

Step 1

Preheat oven to 375F. Coat a 3-qt baking dish with nonstick spray.

Melt 1 stick butter in a saute pan over medium heat. Add onion and celery and sweat until softened, 10 minutes. Add corn and cook to heat through, 2-3 minutes.

Whisk together broth, milk, and eggs.

Combine cornbread cubes, French bread cubes, 1 cup crackers, parsley, and sage in a large bowl.

Stir in butter-onion mixture, broth mixture, salt, and pepper. Transfer dressing to prepared baking dish and bake 30 minutes.

Combine remaining 1/2 cup crackers with 1 Tbsp melted butter and sprinkle over dressing. Bake dressing until browned, 30 minutes more. Let dressing rest 20 minutes before serving.