Low-Fat Corn Bread Stuffing
ready in: 2-5 hrs
recipe id: 58649
cook method: oven, stovetop
1 1/4 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup fat-free milk
3 large egg whites
2 tablespoons melted butter or margarine
1 package (10 ounce size) frozen corn, thawed and drained
2 cups diced onions
1 cup diced celery
1 cup diced red bell pepper
2 cups chicken broth, divided
1 large bunch Swiss chard, chopped
1 teaspoon fennel seed
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons sugar
1/4 teaspoon red pepper flakes
Corn Bread: Heat oven to 400 degrees F. Grease an 8-inch baking pan.
Combine cornmeal, flour, sugar, baking powder and salt in bowl. Stir in milk, egg whites, melted butter and corn. Pour into prepared pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool and crumble.
Reduce oven temperature to 325 degrees F. Spread corn bread on jelly-roll pan. Bake 30 minutes, stirring once.
Grease a 13x9-inch baking pan; set aside.
Stuffing: Combine onions, celery, diced bell pepper and 1/2 cup of the chicken broth in Dutch oven. Cover and cook over medium heat 10 minutes. Add Swiss chard; cover and cook 2 minutes. Remove from heat. Stir in crumbled corn bread, remaining 1-1/2 cups chicken broth, the fennel seed, salt, the black pepper and red pepper.
Spoon stuffing mixture into prepared pan; cover and bake 45 minutes. Uncover and bake 15 minutes more.
Sign up for our newsletters that feature hand-picked recipes
more recipes like low-fat corn bread stuffing
Sausage And Corn Bread Stuffing
Jalapeno Corn Bread Stuffing
Old-Fashioned Cornbread Dressing
Sausage And Cranberry Cornbread Stuffing
Southern Pecan Cornbread Stuffing
Corn Bread Sausage Stuffing
Savory Cornbread Fruit Stuffing
California Cornbread Dressing
Creole Cornbread Stuffing