Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This sturdy cornbread works well in stuffing.

Source: EatingWell Magazine, November/December 1994

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Recipe Summary test

total:
50 mins
Servings:
10

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with nonstick cooking spray.

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

Tips

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 Facts

233 calories; protein 8.3g; carbohydrates 41.6g; dietary fiber 3.9g; sugars 4.3g; fat 4.4g; saturated fat 0.4g; cholesterol 19.6mg; vitamin a iu 276.4IU; vitamin c 4.7mg; folate 22.3mcg; calcium 113.5mg; iron 1.5mg; magnesium 17.5mg; potassium 266.8mg; sodium 819mg; thiamin 0.2mg.

2 starch, 1 vegetable, 1 fat

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