Cornbread Stuffing

Basic Cornbread
  • 1 c. yellow cornmeal
  • 1 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/3 c. egg substitute
  • 2/3 c. skim milk
  • 1/2 c. plain nonfat yogurt
  • 1 tbsp. honey
Additional Ingredients
  • 1/4 c. minced fresh parsley
  • 1/4 c. currants
  • 2 tsps. baking powder
  • 1/4 c. chopped pecans
  • 1/4 tsp. pepper
  • 2 tsps. canola oil
  • 1 1/2 c. finely chopped fresh mushrooms
  • 1 garlic clove, minced
  • 1/4 tsp. dried thyme

Prepare cornbread first. In medium bowl, mix cornmeal, flour, baking powder, and baking soda. In another bowl, beat egg substitute slightly. Add skim milk, nonfat yogurt and honey, mix well. Pour liquids over the dry ingredients and stir just until dry ingredients are moistened. Do not over mix. Coat an 8 x 8 inch baking pan with vegetable cooking spray. Pour batter into pan and bake at 400F for 20-25 minutes, or until golden brown. Cool thoroughly, then crumble into a bowl. Heat the canola oil in a large nonstick skillet on medium-high heat. Add mushrooms, onion, garlic and thyme; saute 5 minutes or until vegetables are tender. Stir in crumbled cornbread, parsley, currants, pecans and pepper. Remove from heat. Place in container and keep refrigerated until ready to use.

  • Yields: 8 servings
  • Preparation Time: about 1 hour

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