Active Time: 25 minutes |
Total Time: 50 minutes
2 cups cornmeal, preferably stone-ground
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons salt, plus more to taste
1 large egg, lightly beaten
2 cups skim or low-fat milk
2 tablespoons canola oil, divided
2 cups chopped onions (2 medium)
2 cups chopped celery (4 large stalks)
1/4 cup chopped fresh parsley
2 1/2 cups reduced-sodium chicken broth
Freshly ground pepper to taste
Preheat oven to 375°F. Coat an 8-inch square baking dish with nonstick cooking spray.
Combine cornmeal, flour, baking powder and 2 teaspoons salt in a large bowl and mix well. Whisk together egg, milk and 1 1/2 tablespoons oil in another large bowl; add to the dry ingredients and stir just until evenly moistened. Turn the batter into the prepared baking dish and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan on a rack. Cut into 1-inch cubes.
Heat the remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onions and celery and cook, stirring often, until softened, about 5 minutes. Transfer to a large bowl and add the cubed cornbread and parsley; toss to mix. Slowly add broth, tossing until the cornbread is well moistened. Season with salt and pepper.
Per serving :
5 g Fat;
1 g Sat;
2 g Mono;
23 mg Cholesterol;
42 g Carbohydrates;
9 g Protein;
4 g Fiber;
720 mg Sodium;
236 mg Potassium
3 Carbohydrate Serving
Exchanges: 2 starch, 1 vegetable, 1 fat
Tips & Notes
Make Ahead Tip: Prepare through Step 2 and store in a plastic bag in the freezer for up to 1 month. Thaw before continuing.