Preheat oven to 375 degrees. Lightly oil an 8-inch square baking dish or spray it with nonstick cooking spray. Combine cornmeal, flour, baking powder, and 2 teaspoons salt in a large bowl and mix well. In a separate bowl, whisk together egg, milk and 1 1/2 Tablespoon of the oil; add to the dry ingredients and stir just until evenly moistened. Turn the batter into the prepared baking dish and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan on a rack. Cut into 1 inch cubes. (LThe corn bread can be prepared ahead and stored in plastic bag in the freezer for up to 1 month. Thaw before continuing).
In a large nonstick skillet, heat the remaining 1/2 Tablespoon oil over medium-high heat. Add onions and celery and cook, stirring often until softened, about 5 minutes. Transfer to a large bowl and add the cubed corn bread and parsley; toss to mix. Slowly add chicken stock, tossing until the corn bread is well moistened. Season with salt and pepper. Makes 10 servings, or enough to stuff a 12 to 14 pound turkey.
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|Serving Size: 1 Recipe (938g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 368 (14%)|
|Amt Per Serving||% DV|
|Total Fat 40.9g||55 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 18g|
|Polyunsanturated Fat 14.1g|
|Cholesterol 9.8mg||3 %|
|Sodium 418.6mg||14 %|
|Potassium 1896.6mg||50 %|
|Total Carbohydrate 527.2g||155 %|
|Dietary Fiber 38.8g||155 %|
|Sugars, other 488.4g|
|Protein 67.6g||97 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2716
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