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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

172 calories; protein 4g 8% DV; carbohydrates 24g 8% DV; exchange other carbs 1.5; dietary fiber 1g 4% DV; sugars 1g; fat 6g 9% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 256mg 10% DV; thiamin -1mg -100% DV.