Cornbread Stuffing

Serves: 12

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
135 2 0 11 1 22 3

recipe ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 1/4 cups skim milk
2 large egg whites, lightly beaten
2 hard-cooked large eggs
1 (12-ounce) can refrigerated fluffy buttermilk biscuits
1 1/2 tsp. rubbed sage
1/2 tsp. pepper
5 cups low-salt chicken broth
2/3 cup chopped celery
2/3 cup chopped onion
2 large egg whites, lightly beaten

recipe directions
Make cornbread: Combine cornmeal, flour, baking powder and salt in a large bowl. Combine milk and egg whites, and add to flour mixture, stirring just until moist.

Pour batter into a 9-inch square baking pan coated with cooking spray. Bake at 400º for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; let cool completely on a wire rack.

Make stuffing: Crumble cornbread into a large mixing bowl and set aside. Slice hard-cooked eggs in half lengthwise; carefully remove yolks. Chop egg whites; set aside. Reserve yolks for another use. Bake biscuits according to package directions; let cool. Tear 8 biscuits into small pieces; reserve remaining 2 biscuits for another use. Combine chopped egg whites, crumbled corn bread, torn biscuits, sage, and pepper in a large bowl, and set aside.

Bring broth to a boil in a saucepan. Add celery and onion. Reduce heat; simmer, uncovered, 5 minutes. Add broth mixture to corn bread mixture; stir well. Add beaten egg whites; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. Bake, uncovered, at 400º for 45 minutes.

Each serving is 1/2 cup.


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