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Southern Corn Bread Stuffing

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

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

  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°.

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

  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