Title: Good For You Cornbread Stuffing
Categories: Stuffing Quick Native
Yield: 1 Servings

1		Cornbread Stuffing (Basic
		Cornbread)
1	c	Yellow cornmeal
1/4	c	Minced fresh parsley
1	c	All-purpose flour
1/4	c	Currants
2	ts	Baking powder
1/4	c	Chopped pecans
1	ts	Baking soda
1/4	ts	Pepper
1/3	c	Egg substitute
2	ts	Canola oil
2/3	c	Skim milk
1 1/2	c	Finely chopped fresh
		Mushrooms
1/2	c	Plain nonfat yogurt
1		Garlic clove, minced
1	tb	Honey
1/4	ts	Dried thyme

Prepare cornbread first. In medium bowl, mix cornmeal, flour,baking powder, and baking soda. In another bowl, beat egg substitute slightly. Add skim milk, nonfat yogurt and honey, mixwell. Pour liquids over the dry ingredients and stir just until dry ingredients are moistened. Do not overmix. Coat an 8 x 8 inchbaking pan with vegetable cooking spray. Pour batter into pan and bake at 400F for 20-25 minutes, or until golden brown. Cool thoroughly, then crumble into a bowl. Heat the canola oil in a large nonstick skillet on medium-high heat. Add mushrooms, onion, garlic and thyme; saut 5 minutes or until vegetables are tender. Stir in crumbled cornbread, parsley, currants, pecans and pepper. Remove from heat. Place in container and keep refrigerated until ready to use.

Yield: 8 1/2-cup servings Nutrition per serving: calories 277, percent fat calories 29%, sodium 350 mg., cholesterol less than 1 mg.

Copyright Oneida Indian Natives

Additional Ingredients:

From: Sam Lefkowitz Date: 15 Jan 97 Home Cooking Ä

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