Southern Corn Bread Stuffing
You can never have too many Southern recipes, so give Southern Corn Bread Stuffing a try. One portion of this dish contains approximately 8g of protein, 8g of fat, and a total of 291 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 10. It can be enjoyed any time, but it is especially good for Thanksgiving. If you have reduced sodium chicken broth, celery, poultry seasoning, and a few other ingredients on hand, you can make it. It works well as an inexpensive side dish. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Combine corn bread mix, milk, and egg in a large bowl, stirring well.
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 37
Coat a large nonstick skillet with cooking spray; add onion and celery. Cook, stirring constantly, 4 minutes or until tender.
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.