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Name: Corn Bread Stuffing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 Cups cornmeal preferably stone-ground; 2 Cups all-purpose white flour; 1 Tablespoon baking powder; 2 teaspoons salt plus more to taste; 1 large egg -- lightly beaten; 2 Cups skim or low-fat milk; 2 Tablespoons vegetable oil; 2 Cups onions (2 medium) -- chopped; 2 Cups celery (4 large ribs) -- chopped; 1/4 cup fresh parsley -- chopped; 2 1/2 Cups defatted reduced-sodium chicken stock; Freshly ground black pepper to taste

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INGREDIENTS

2 Cups cornmeal ; preferably stone-ground
2 Cups all-purpose white flour
1 Tablespoon baking powder
2 teaspoons salt plus more ; to taste
1 large egg -- lightly beaten
2 Cups skim or low-fat milk
2 Tablespoons vegetable oil
2 Cups onions (2 medium) -- ; chopped
2 Cups celery (4 large ribs) -- ; chopped
1/4 cup fresh parsley -- ; chopped
2 1/2 Cups defatted reduced-sodium chicken stock
Freshly ground black pepper ; to taste

Recipe

INSTRUCTIONS

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.

NOTES

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Corn Bread Stuffing

2 Cups cornmeal preferably stone-ground
2 Cups all-purpose white flour
1 Tablespoon baking powder
2 teaspoons salt plus more to taste
1 large egg -- lightly beaten
2 Cups skim or low-fat milk
2 Tablespoons vegetable oil
2 Cups onions (2 medium) -- chopped
2 Cups celery (4 large ribs) -- chopped
1/4 cup fresh parsley -- chopped
2 1/2 Cups defatted reduced-sodium chicken stock
 Freshly ground black pepper to taste

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).

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Nutrition

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Serving Size: 1 Recipe (938g)
Recipe Makes: 1 Recipe

Calories: 2716
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 2716

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