Ingredients
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
Preparation
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
Preheat oven to 375°F. 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.
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.
