Everyone needs a go-to stuffing recipe for the holiday seasoning, and this 3-point Weight Watchers Cornbread Stuffing can be the recipe for you. This delicious cornbread dressing has warm, herbal flavors of sage, rosemary, and thyme. It has the classic mixture of onions and celery that pair wonderfully with the cornbread crumbs.
Meanwhile, the cornbread is low-point, so easy to make, and incredibly tasty! I don’t know about you, but I prefer homemade cornbread for my stuffing over a pre-made one from the store. The preparation and baking methods for the cornbread are simple, allowing you to complete it quickly and focus on the stuffing part of the recipe.
If you have a larger crowd to cook for, you can always double this recipe, too. And if you need some ideas on what to serve this healthy stuffing with, you can check out my dinner recipes collection, which has comforting favorites like Glazed Turkey Ham, Pork Tenderloin, or simple Turkey Meatloaf.
Why You Should Try This Recipe
- It’s perfect for holidays. This delicious recipe is perfect to serve at holidays, and it is a nice, lightened-up yet comforting dish to have on the table.
- It’s low in points. This stuffing is only 3 WW points per serving, so it doesn’t take up too much of your daily points allowance.
- It is customizable. This simple recipe can serve as a base for adding other mix-ins or seasonings.
Recipe Overview
- Serving Size: 191g
- Number of Servings: 8
- Time to Cook: 90 minutes
- WW Points Per Recipe: 3 WW points per serving, 26 for the entire recipe (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Weight Watchers Cornbread Stuffing
Cornbread Ingredients
- 1 cup Cornmeal
- 1 cup Cream-style corn
- 2 Eggs
- 1 tbsp Granulated sweetener (use a 1:1 sugar replacement)
- ½ cup Unsweetened applesauce
- 1 tbsp Baking powder
- ¼ tsp Table salt
- 1 cup Nonfat plain Greek yogurt
Dressing Ingredients
- 4 tbsp Light butter substitute
- 1 medium Onion, diced
- 3-5 Celery stalks (1 ¼ cup), diced
- 2 tbsp Fresh thyme
- ½ – 1 tsp Ground sage
- ½ tsp Crushed rosemary
- 1 ¼ – 1 ¾ cup Vegetable or chicken stock, low-sodium
- 2 Eggs, beaten
- Salt and pepper, to taste
Instructions for making Weight Watchers Cornbread Stuffing
- Preheat oven to 400F and grease an 8×8 or 8×11 baking dish.
- To make the cornbread, mix all of the dry ingredients together and then pour them into the wet ingredients. Stir to combine.
3. Transfer batter to prepared dish and bake cornbread for about 40 minutes or until lightly golden and a toothpick inserted into the center comes out clean. (If needed, cover for the last 15 min or baking to prevent over-browning)
4. Allow cornbread to cool to room temperature (I made mine the day before).
5. The day after, or once it’s cool, line a sheet tray with foil and crumble the cornbread into pieces, leaving them bite-sized. Spread out cornbread on the baking sheet.
6. Bake crumbs at 375F for about 20-25 minutes or until dried out. You can make them as toasty as you want, but be careful not to burn them. Season crumbs with salt and pepper if preferred, and allow to cool once more.
7. How to make the stuffing portion: Heat the butter substitute, onions, and celery in a medium pan until the vegetables are softened. Add the seasonings and herbs and adjust as needed. If preferred, allow the vegetables to caramelize for a deeper flavor.
8. Add 1 ¼ cup vegetable stock to the pan and gently heat to a light simmer. Remove from heat. Fold the vegetable mixture, cornbread pieces, and eggs together (add eggs last if you would like to season once more with the cornbread and veggies combined). If it seems very dry, add a little more stock at a time until the cornbread is moistened but not super soggy. It should still hold its shape.
9. Transfer mixture to a greased 9×13 baking dish and bake at 375F for 30 minutes, covered. Remove foil and bake for another 5-10 minutes until crispy on top and thoroughly hot and golden brown. If preferred, broil on low to give the stuffing more color.
Variations and Substitutions
- Cornbread Stuffing with Sausage: If you want, you can mix in some crumbled sausage. Pre-cook the sausage with the celery and onion before mixing it with the crumbled cornbread. Drain any excess fat from the pan before adding the stock.
- Cornbread Stuffing with Cranberries: Add dried cranberries into the mixture just before baking.
- Herbs: you can use fresh sage if you prefer. For the sage, I suggest 1-2 tablespoons fresh. You can also switch up the seasonings by including other herbs like marjoram and parsley or using poultry seasoning or onion powder. Feel free to customize the flavor however you prefer.
- Cornbread Stuffing with Nuts: You can also add chopped pecans or walnuts to the stuffing just before baking.
Tips and Tricks for Making Weight Watchers Cornbread Stuffing
- Season as you go. The last thing you want is bland stuffing, so it is important to season the onions and celery really well and let the herbs cook with them. You can also taste the whole mixture before adding the eggs and baking.
- How to store: Store any extra stuffing in the baking dish you made it in, wrapped tightly, or transfer it to an airtight container and store it in the fridge for 3-4 days.
- Start with less stock and add more as needed, depending on the texture of the stuffing you prefer. For a crumbly stuffing, use less. If you would like it more like a bread pudding-type texture, you can add more and soak the cornbread pieces more before baking. I ended up using 1 1/2 cups of stock.
Related Recipes
Stove Top Stuffing Chicken Casserole
Cranberry Apple and Pear Stuffing
Weight Watchers Cornbread Stuffing
Ingredients
Cornbread Ingredients
- 1 cup Yellow cornmeal
- 1 cup Cream-style corn
- 2 Eggs
- 1 tbsp Granulated sweetener, use a 1:1 sugar replacement
- ½ cup Unsweetened applesauce
- 1 tbsp Baking powder
- ¼ tsp Table salt
- 1 cup Nonfat plain Greek yogurt
Dressing Ingredients
- 4 tbsp Light butter substitute
- 1 medium Onion, diced
- 1 ¼ cup Celery, diced, (about 3-5 stalks depending on their thickness)
- 2 tbsp Fresh thyme
- ½ – 1 tsp Ground sage
- ½ tsp Crushed rosemary
- 1 ¼ – 1 ¾ cup Vegetable or chicken stock, low-sodium
- 2 Eggs, beaten
- Salt and pepper, to taste
Instructions
- Preheat oven to 400F and grease an 8×8 or 8×11 baking dish.
- To make the cornbread, mix all of the dry ingredients together and then pour them into the wet ingredients. Stir to combine.
- Transfer batter to prepared dish and bake cornbread for about 40 minutes or until lightly golden and a toothpick inserted into the center comes out clean. (If needed, cover for the last 15 minutes of baking to prevent over-browning).
- Allow cornbread to cool to room temperature (I made mine the day before).
- The day after or once it’s cool, line a sheet tray with foil and crumble the cornbread into pieces, leaving them bite-sized. Spread out cornbread on the baking sheet.
- Bake crumbs at 375F for about 20-25 minutes or until dried out. You can make them as toasty as you want, but be careful not to burn them. Season crumbs with salt and pepper if preferred, and allow to cool once more.
- How to make the stuffing portion: Heat the butter substitute, onions, and celery in a medium pan until the vegetables are softened. Add the seasonings and herbs and adjust as needed. If preferred, allow the veggies to caramelize slightly for a deeper flavor.
- Add 1 ¼ cup vegetable stock to the pan and gently heat to a light simmer. Remove from heat and let sit for a few minutes. Fold the vegetable mixture, cornbread pieces, and eggs together (add eggs last if you would like to season once more with the cornbread and veggies combined). If it seems very dry, add a little more stock at a time until the cornbread is moistened but not super soggy. The pieces should still hold shape; you don't want them to disintegrate.
- Transfer mixture to a greased 9×13 baking dish and bake at 375F for 30 minutes, covered. Remove foil and bake for another 5-10 minutes until crispy on top and thoroughly hot and golden brown. If preferred, broil on low to give the stuffing more color.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
