Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Cornbread Stuffing




Source of Recipe


Internet


List of Ingredients




2 cups cornmeal, preferably stone-ground
2 cups all-purpose flour
1 Tbsp. baking powder
2 tsp. salt, plus more to taste
1 large egg, lightly beaten
2 cups skim or low fat milk
2 Tbsp. vegetable oil, preferably canola
2 cups onions, chopped
2 cups celery, chopped (4 large ribs)
1/4 cup fresh parsley, chopped
2 1/2 cups defatted chicken stock
Freshly ground black pepper to taste


Recipe



Preheat the oven to 375 degrees F. Lightly oil an 8" square baking dish or spray with nonstick cooking spray. Combine cornmeal, flour, baking powder, and 2 tsp. salt in large bowl and mix well. In a separate bowl, whisk together egg, milk, and 1 1/2 tbsp. of the oil; add to the dry ingredients and stir just until evenly moistened. Turn the batter into the prepared baking dish and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan or a rack. Cut into 1" cubes. (The cornbread can be prepared ahead and stored in a plastic bag in the freezer for up to 1 month. Thaw before continuing.)

In a large nonstick skillet, heat the remaining 1/2 tbsp. oil over medium-high heat. Add onions and celery and cook, stirring often, until softened, about 5 minutes. Transfer to a large bowl and add the cubed corn bread and parsley; toss to mix. Slowly add chicken stock, tossing until the corn bread is well moistened. Season with pepper and salt.