Corn Bread Stuffing

From EatingWell: November/December 1994 — Subscribe Now!

This sturdy corn bread works well in stuffing.

10 servings

Active Time: 25 minutes

Total Time: 50 minutes

Nutrition Profile

Ingredients

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

Preparation

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 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.
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 corn bread and parsley; toss to mix. Slowly add broth, tossing until the corn bread is well moistened. Season with salt and pepper.

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.

Nutrition

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