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Corn Bread Stuffing

November/December 1994

Your rating: None Average: 2.8 (10 votes)

This sturdy corn bread works well in stuffing.



READER'S COMMENT:
"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 "
Corn Bread Stuffing Recipe

Makes: 10 servings

Active Time:

Total Time:

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

  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 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 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.

Carbohydrate Servings: 3

Exchanges: 2 starch, 1 vegetable, 1 fat



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