This unique cornbread stuffing is seasoned with sweet fennel and kohlrabi. Starting with a packaged corn muffin mix saves prep time and allows you to focus on other holiday dishes while this bakes in the oven. Source: Diabetic Living Magazine
Preheat oven to 400 degrees F. Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray; set aside. Combine corn muffin mix, 1/4 cup of the egg and the milk in a medium bowl; stir just until moistened (batter should be lumpy). Pour into prepared pan, spreading evenly. Bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
Lightly coat a 2-quart square baking dish with nonstick cooking spray; set aside. Heat 1 tablespoon of the oil over medium-high heat in a large skillet. Add fennel, kohlrabi and garlic; cook for 5 to 7 minutes or until vegetables are tender, stirring frequently. If vegetables begin to overbrown, reduce heat. Transfer vegetables to a very large bowl.
Preheat oven to 375 degrees F. Cut up cornbread and add to vegetables. Combine the remaining 1/4 cup egg, the remaining 1 tablespoon oil, the water, poultry seasoning and pepper in a small bowl. Pour egg mixture over cornbread mixture. Stir until well mixed.
Transfer cornbread mixture to prepared baking dish. Bake, uncovered, about 20 minutes or until heated through.
1 1/2 starch, 1 fat