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Corn Bread Stuffing

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READ REVIEWS (0)

50 mins total
0 mins prep

239 calories/serving

Recipe Filed Under
Turkey, American, Easy, Low Cholesterol, Healthy, Low Calorie, Dinner, Christmas, Thanksgiving

Provided By: EatingWell

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This sturdy corn bread works well in stuffing.

Ingredients

Serves:

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

Directions

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.

Nutrition Facts

Per Single Serving / Serves 10 Total
Calories	239		Total Carbohydrates	42gm	14%
Calories from fat	45		Total Fat	5gm	8%
Saturated Fat	1gm	5%	Mono Unsaturated Fat	2gm
Protein	9gm		Cholesterol	23mg	8%
Fiber	4gm	4%	Sodium	720mg	30%