This low-fat cornbread dressing is a lighter, comforting side dish that still tastes like it came straight from Grandma’s kitchen—only it has just 4 grams of fat per serving! Using homemade or store-bought low fat cornbread, a small amount of olive oil, and fat-free broth, this stuffing stays moist and flavorful without butter or heavy cream. Whether you’re serving it for a holiday feast or a cozy Sunday dinner, this version delivers all the classic savory, herby goodness in a heart-healthier form.
About This Recipe
Every forkful is warm and homey, with tender cubes of cornbread, sweet onions, and earthy celery, all soaked in flavorful broth and seasoned with sage and thyme. It has that soft-in-the-center, golden-on-top texture everyone loves.
This recipe is easy to prepare ahead of time, making it perfect for busy holidays or weeknight roast chicken dinners. It’s also great for anyone looking to enjoy traditional holiday flavors without the traditional fat.
Why This Recipe Belongs in Your Diet
Using homemade low fat cornbread and skipping the butter drastically reduces saturated fat. A mix of egg whites and broth binds the dressing without needing oil-heavy cream sauces. This stuffing is packed with fiber and flavor—not fat.
What You’ll Need (Ingredients)
We’re building flavor the smart way—through herbs, sautéed veggies, and lean moisture-rich ingredients instead of butter or cream.
- 6 cups low fat cornbread, cubed and dried: Homemade or store-bought, dried overnight or toasted.
- 1 tablespoon olive oil: Just enough to sauté the vegetables.
- 1 cup diced onion: Adds sweetness and savory depth.
- 1 cup chopped celery: Brings crunch and classic flavor.
- 1 teaspoon dried sage: Earthy and aromatic, the heart of dressing flavor.
- ½ teaspoon dried thyme: Adds warm herbal notes.
- ½ teaspoon salt: Enhances all the flavors.
- ¼ teaspoon black pepper: Adds a subtle bite.
- 1½ cups fat-free low sodium chicken or vegetable broth: Keeps it moist and flavorful.
- 2 large egg whites: Help bind the mixture with less fat.
- 1 large egg: Adds richness and structure.
How to Make Low Fat Cornbread Dressing
- Preheat oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick spray.
- Prepare cornbread: Cube and dry your cornbread ahead of time (let sit overnight or toast at 300°F for 10–15 minutes).
- Sauté vegetables: Heat olive oil in a skillet over medium heat. Add onion and celery and cook 5–7 minutes until soft.
- Mix dressing base: In a large bowl, whisk broth with egg whites, whole egg, sage, thyme, salt, and pepper.
- Combine: Add the sautéed veggies and dried cornbread cubes to the bowl. Toss gently until evenly moistened.
- Transfer and bake: Spread the mixture into the baking dish and bake uncovered for 35–40 minutes until golden and set.
- Cool slightly: Let rest 5–10 minutes before serving.
Recipe Tips and Variations
- Add chopped fresh parsley or rosemary for extra herby flavor.
- Mix in ½ cup chopped apples or dried cranberries for a sweet-savory twist.
- Want more protein? Add 1 cup of cooked lean ground turkey or diced chicken.
- For extra crisp top, broil the last 2–3 minutes.
How to Store Leftovers
Refrigerate leftovers in an airtight container for up to 4 days. Freeze in portions for up to 2 months. Reheat covered in the oven or microwave with a splash of broth to keep it moist.
Nutrition Facts
- Serving Size: 1 cup
- Calories: 145 kcal
- Fat: 4 g
- Carbohydrates: 22 g
- Protein: 6 g
- Sodium: 210 mg
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Low-Fat Cornbread Dressing (Stuffing) Recipe
Description
Savory, moist, and golden—this stuffing has just 4g of fat per serving and is full of classic holiday flavor.
Ingredients
Instructions
- Preheat oven to 350°F. Lightly grease 9×13-inch baking dish.
- Dry cornbread cubes if needed.
- Sauté onion and celery in olive oil until soft.
- Whisk broth, eggs, and seasonings in a large bowl.
- Stir in cornbread and vegetables until moistened.
- Transfer to dish and bake 35–40 minutes.
- Let cool 5–10 minutes before serving.