***CORN BREAD*** 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 ***STUFFING*** 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.
203 calories, 3 grams fat, 37 grams carbohydrates, 7 grams proteinper serving. This recipe is low in fat.