Southern Corn Bread Stuffing

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 164
  • Fat: 2.9g
  • Saturated fat: 0.4g
  • Protein: 5.7g
  • Carbohydrate: 27.9g
  • Cholesterol: 43mg
  • Iron: 1.8mg
  • Sodium: 651mg
  • Calories from fat: 16%
  • Fiber: 1.1g
  • Calcium: 50mg


  • 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


  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.
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