Healthy Corn Bread Stuffing

• Corn Bread
• 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. canola oil
• Stuffing
• 2 cups chopped onions (2 medium)
• 2 cups chopped celery (4 large stalks)
• 1/4 cup chopped fresh parsley
• 2 1/2 cups reduced-sodium chicken broth
• freshly ground black pepper to taste

1. Corn Bread
2. 2 cups cornmeal, preferably stone-ground
3. 2 cups all-purpose flour
4. 1 Tbsp. baking powder
5. 2 tsp. salt, plus more to taste
6. 1 large egg, lightly beaten
7. 2 cups skim or low-fat milk
8. 2 Tbsp. canola oil
9. 1. Preheat oven to 375u0b0F. Lightly oil an 8-inch square baking dish or spray it with nonstick cooking spray. Combine cornmeal, flour, baking powder and 2 tsp. salt in a 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 on a rack. Cut into 1-inch cubes.
10. 2. 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 salt and pepper.

bread, cornmeal, flour, baking powder, salt, egg, milk, canola oil, stuffing, onions, celery, parsley, chicken broth, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/healthy-corn-bread-stuffing-1211894 (may not work)