Healthy Corn Bread Stuffing

14 ingredients
1 steps

Ingredients

  • Corn Bread
  • 2 cups cornmeal, preferably stone-ground
  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 2 tsp. salt, plus more to taste
  • 1 large egg, lightly beaten
  • 2 cups skim or low-fat milk
  • 2 Tbsp. canola oil
  • Stuffing
  • 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 black pepper to taste

Directions

  1. 1
    {"0":"Corn Bread","1":"2 cups cornmeal, preferably stone-ground","2":"2 cups all-purpose flour","3":"1 Tbsp. baking powder","4":"2 tsp. salt, plus more to taste","5":"1 large egg, lightly beaten","6":"2 cups skim or low-fat milk","7":"2 Tbsp. canola oil","8":"1. Preheat oven to 375\u00b0F. Lightly oil an 8-inch square baking dish or spray it with nonstick cooking spray. Combine cornmeal, flour, baking powder and 2 tsp. salt in a large bowl and mix well. In a separate bowl, whisk together egg, milk and 1 1\/2 Tbsp. of the oil; 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.","10":"2. In a large nonstick skillet, heat the remaining 1\/2 Tbsp. oil 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 chicken stock, tossing until the corn bread is well moistened. Season with salt and pepper."}

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