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20 minute dinner recipes

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Cornbread Stuffing


From EatingWell:  November/December 1994

This sturdy cornbread works well in stuffing.

10 servings | Active Time: 25 minutes | Total Time: 50 minutes



  1. Preheat oven to 375°F. Coat an 8-inch square baking dish with nonstick cooking spray.
  2. 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.
  3. 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 : 239 Calories; 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