Ingredient Checklist


Instructions Checklist
  • Heat oven to 375°. Spread cornbread onto a large baking sheet. Toast at 375° for 15 to 17 minutes, until lightly browned.

  • Meanwhile, cook bacon in a large skillet over medium-high heat for 5 to 6 minutes, until crisp. Remove to a plate with a slotted spoon. Reduce heat to medium and add onion and celery to skillet. Cook, stirring, for 6 minutes. Stir in 11/3 cups of the stock, the sage, salt and cayenne and bring to a simmer.

  • Combine toasted cornbread and bacon in a large bowl. Carefully pour contents of skillet into bowl and gently stir to blend. Fold in eggs. Transfer to a 2-quart baking dish. Bake at 375° for 25 minutes. Drizzle remaining 1/3 cup stock over dressing and bake an additional 10 minutes.

Nutrition Facts

250 calories; 9 g total fat; 3 g saturated fat; 92 mg cholesterol; 919 mg sodium. 36 g carbohydrates; 2 g fiber; 7 g protein;