Southern Corn Bread Stuffing

Oxmoor House
5 cups (serving size: 1/2 cup)


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1/2 (19-ounce) package corn bread mix
1 cup fat-free milk
1 large egg
Cooking spray
1 cup diced onion
1/2 cup diced celery
1 large egg, lightly beaten
1/2 teaspoon ground sage
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
4 (1-ounce) slices day-old white bread, cubed
1 (14 1/2-ounce) can fat-free, reduced sodium chicken broth


Preheat oven to 400°.

Combine corn bread mix, milk, and egg in a large bowl, stirring well.

Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 400° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Let corn bread cool slightly. Crumble corn bread into a large bowl; set aside. Reduce oven temperature to 375°.

Coat a large nonstick skillet with cooking spray; add onion and celery. Cook, stirring constantly, 4 minutes or until tender.

Add vegetables, beaten egg, sage, poultry seasoning, pepper, and cubed bread to crumbled corn bread. Add broth, stirring just until moistened. Pour mixture into a 1-quart baking dish, and bake, uncovered, at 375° for 30 minutes or until golden.

Created date

March 2010

Nutritional Information

Calories 164
Fat 2.9 g
Satfat 0.4 g
Protein 5.7 g
Carbohydrate 27.9 g
Cholesterol 43 mg
Iron 1.8 mg
Sodium 651 mg
Caloriesfromfat 16 %
Fiber 1.1 g
Calcium 50 mg