Cornbread Stuffing

Cornbread Stuffing

2 Reviews
From: EatingWell Magazine, November/December 1994

This sturdy cornbread works well in stuffing.

Ingredients 10 servings

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Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • 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)
  • ¼ cup chopped fresh parsley
  • 2½ cups reduced-sodium chicken broth
  • Freshly ground pepper to taste


  • Active

  • Ready In

  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 1½ tablespoon 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 1½ 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 corn bread is well moistened. Season with salt and pepper.
  • Make Ahead Tip: Prepare through Step 2 and store in a plastic bag in the freezer for up to 1 month. Thaw before continuing.

Nutrition information

  • Per serving: 233 calories; 4 g fat(0 g sat); 4 g fiber; 42 g carbohydrates; 8 g protein; 22 mcg folate; 20 mg cholesterol; 4 g sugars; 276 IU vitamin A; 5 mg vitamin C; 114 mg calcium; 1 mg iron; 819 mg sodium; 267 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 1 vegetable, 1 fat

Reviews 2

September 26, 2014
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By: Wendy Ruopp
Checked the Archives I went back into the magazine's archives and checked the test reports for this recipe, and these measurements are all correct. If you make the stuffing ahead of time, reheat in a 9x13 baking pan in the oven before serving. Pros: Simple, straightforward.
December 01, 2009
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By: EatingWell User
Something is wrong. It looks like the flour and meal were doubled, but the rest of the cornbread recipe wasn't. Then the stuffing recipe is for the larger amount of cornbread. jsloan1961 at yahoo dot com
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