Yield
5 cups (serving size: 1/2 cup)

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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

Step 3

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°.

Step 4

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

Step 5

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.

Oxmoor House Healthy Eating Collection

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