Cornbread Stuffing Base Recipe

Name: Cornbread Stuffing Base
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tsp. baking powder; 2 tsp. chili powder; 1 1/2 tsp. salt; 1 tsp. dried thyme; 1 tsp. dried oregano; 1 tsp. dried sage; ⅛ tsp. cayenne (optional); 1 3/4 cups soy milk; 3 Tbs. vegetable oil; 3 scallions (white and light green parts), chopped; 1 1/2 cups yellow cornmeal; 1 1/2 cups whole wheat pastry flour

Servings: persons

4 tsp. baking powder
2 tsp. chili powder
1 1/2 tsp. salt
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. dried sage
⅛ tsp. cayenne (optional)
1 3/4 cups soy milk
3 Tbs. vegetable oil
3 scallions (white and light green parts), chopped
1 1/2 cups yellow cornmeal
1 1/2 cups whole wheat pastry flour

1
Preheat oven to 375F.
2
Lightly oil 8 1/2-inch square baking pan.
3
In large bowl, sift together flour, cornmeal, baking powder, chili powder, salt, thyme, oregano, sage and cayenne if desired.
4
Add soy milk, oil and scallions and mix well with a wooden spoon.
5
Pour batter into prepared pan.
6
Bake until cornbread is light golden brown, about 20 minutes.
7
Transfer to a wire rack and cool completely in pan before crumbling to use in stuffing.

979

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tsp. baking powder, 2 tsp. chili powder, 1 1/2 tsp. salt, 1 tsp. dried thyme, and more.

Yes, Cornbread Stuffing Base falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread Stuffing Base

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