Scalloped Corn Dressing

By lorik

To stale bread for the dressing, bake the cubes at 200 for 1 hour. Turn oven off and allow the bread to sit inside for another hour.

Ingredients

• 4 Tbsp unsalted butter
• 1 cup diced celery
• 1 cup diced onion
• 1/2 cup frozen corn kernels
• 1 cup low sodium chicken broth
• 1/2 cup milk
• 1 egg
• 2 cups cubed cornbread, staled
• 2 cups cubed french bread, staled
• 3/4 cup crushed butter crackers (ritz), divided
• 1/4 cup chopped fresh parsley
• 1 1/2 Tbsp chopped fresh sage
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 Tbsp unsalted butter, melted

Details

Servings 6
Cooking time 90mins
Adapted from ecuisine.com

Preparation

Step 1

Preheat oven to 375. Coat a 1 1/2 quart baking dish with nonstick spray.

Melt 4 Tbsp butter in a saute pan over medium heat. Add onion and celery and sweat until softened, 10 minutes. Add corn and cook through, 2-3 minutes.

Whisk together broth, milk and eggs.

Combine cornbread, french bread cubes, 1/2 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 1/4 cup crackers and melted butter and sprinkle over dressing. Bake dressing until browned, 30 minutes more. Let rest 20 mimutes before serving