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Fruit and cornbread stuffing

Recipe Information

Description:
Fruit and cornbread stuffing is a delicious American recipe usually served as a side dish. It requires about 2 hours of prep time and about 1 hour, 10 minutes of cooking time for a combined total time of 3 hours, 10 minutes. The overall cooking skill level is considered intermediate. This recipe will yield 8 servings if prepared as directed.
Servings 8
Preparation Time 2 Hours
Cook Time 1 Hour, 10 Minutes
Total Time 3 Hours, 10 Minutes
Difficulty Intermediate
Main Ingredient Apples; Cranberries; Cornbread
Category Fruit; Rice & Grains
Meal Lunch; Dinner
Type Side Dish
Cuisine American
Cook Method Baking
Diet

Ingredients

  • Cornbread

  • 1/2 cup all-purpose flour

  • 1/3 cup yellow cornmeal

  • 1/4 cup granulated sugar

  • 1/2 teaspoon baking powder

  • 1/8 teaspoon salt

  • 3/4 cup canned cream-style corn

  • 1/3 cup fat-free liquid egg substitute

  • 1/3 cup fat-free plain Greek yogurt

  • Nonstick cooking spray

  • Stuffing

    • 1 large Fuji apple, cored and chopped

    • 1 sweet onion, chopped

    • 1 1/2 cups celery, chopped

    • 1 teaspoon garlic, chopped

    • 4 slices light bread

    • 1/4 cup sweetened dried cranberries

    • 2 cups fat-free chicken broth or vegetable broth

    • 1/2 teaspoon dried sage

    • 1/4 teaspoon dried thyme

    • 1/8 teaspoon salt

    • 1/8 teaspoon black pepper

    • Nonstick cooking spray

Directions

  • To make the cornbread, preheat an oven to 375 degrees F and spray a loaf pan with nonstick cooking spray. Mix the dry ingredients (flour, cornmeal, sugar, baking powder, and salt) in a large bowl. In a separate bowl mix the remaining ingredients (cream-style corn, egg substitute, and yogurt). Whisk together then add the wet mixture to the large bowl and stir until thoroughly mixed.

  • Pour the batter into the loaf pan and bake for 25 minutes. Insert a toothpick into the center to make sure the loaf is done. The toothpick should come out clean. Remove from the pan when slightly cooled and allow to cool completely.

  • To make the stuffing, spray a 9X13-inch baking pan with nonstick spray. Spray a large skillet with nonstick spray and heat on medium-high. Add the garlic, apple, onion, and celery to the skillet and cook until softened, about 5 minutes. When cooked, transfer the mixture from the skillet to a large bowl.

  • Lightly toast the bread slices, tear them into small pieces, and add to the bowl. Chop the cranberries and add to the bowl. Crumble the cornbread and add to the bowl. Add the spices and broth to the bowl. Stir everything together until combined then transfer to the baking pan.

  • Bake for 35-40 minutes, or until firm. Let cool slightly before serving.

Nutrition (per serving)

  • Calories: 160 cal

  • Total fat: 1g

  • Sodium: 375mg

  • Carbohydrate: 34g

  • Fiber: 4g

  • Sugar: 15g

  • Protein: 5g