Southern Corn Bread Stuffing

• 1/2 (19-ounce) package corn bread mix
• 1 cup fat-free milk
• 1 large egg
• Cooking spray
• 1 cup diced onion
• 1/2 cup diced celery
• 1 large egg, lightly beaten
• 1/2 teaspoon ground sage
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon pepper
• 4 (1-ounce) slices day-old white bread, cubed
• 1 (14 1/2-ounce) can fat-free, reduced sodium chicken broth

1. Preheat oven to 400u0b0.
2. Combine corn bread mix, milk, and egg in a large bowl, stirring well.
3. Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 400u0b0 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 375u0b0.
4. Coat a large nonstick skillet with cooking spray; add onion and celery. Cook, stirring constantly, 4 minutes or until tender.
5. 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 375u0b0 for 30 minutes or until golden.

corn bread, milk, egg, cooking spray, onion, celery, egg, ground sage, poultry seasoning, pepper, white bread, chicken broth

Taken from www.myrecipes.com/recipe/southern-corn-bread-stuffing (may not work)