This sturdy cornbread works well in stuffing.

Charles Pierce
Source: EatingWell Magazine, November/December 1994


Recipe Summary

50 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees 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 cornbread and parsley; toss to mix. Slowly add broth, tossing until the corn bread is well moistened. Season with salt and pepper.


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.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
Checked the Archives I went back into the magazine's archives and checked the test reports for this recipe and these measurements are all correct. If you make the stuffing ahead of time reheat in a 9x13 baking pan in the oven before serving. Pros: Simple straightforward. Read More
Rating: 4 stars
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 Read More