Healthy Corn Bread Stuffing

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   Corn Bread

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   2 cups cornmeal, preferably stone-ground

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   2 cups all-purpose flour

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   1 Tbsp. baking powder

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   2 tsp. salt, plus more to taste

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   1 large egg, lightly beaten

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   2 cups skim or low-fat milk

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   2 Tbsp. canola oil

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   1. Preheat oven to 375u00b0F. 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.

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    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.

No additional tips available.