Wednesday, November 25, 2009

Healthy Cornbread Stuffing

1 Box Krusteaz Natural Cornbread Muffin Mix
10 oz can cream corn
2 eggs, beaten
½ cup plain yogurt
2/3 cup 1% milk
3 TBL butter
1 med. onion, chopped
3 celery stalks, chopped
1 green pepper, chopped
2 tsp chopped garlic (generous)
1 tsp thyme
1 tsp basil
1 tsp oregano
½ tsp rosemary
¼ tsp sage
¼ tsp cayenne
3 cups natural organic chicken broth

Preheat oven to 385. Use canola oil to grease bottom of 9x13 baking dish.

In medium bowl combine muffin mix, cream corn, eggs, yogurt, and milk; stir until just moistened. Pour into prepared pan.Bake in preheated oven for 20-25 minutes or until golden brown.

In large saucepan, melt butter and sauté onion, celery, green pepper and garlic. When tender stir in all spices, salt & pepper to taste, and broth. Bring to a boil and simmer 5-10 minutes. Remove from heat.

Crumble prepared cornbread into large dish and stir in broth mixture a little at a time. Mix well. Add more broth or more bread necessary to achieve desired consistency. You may warm in oven before serving. Makes a lot!

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