Southern Corn Bread Stuffing

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

Preparation

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.