Ingredients
1 cup all-purpose flour1 cup cornmeal2 tablespoons sugar1 tablespoon baking powder1/2 teaspoon salt1 large egg, room temperature, lightly beaten2/3 cup water1/3 cup fat-free milk2 tablespoons canola oilDRESSING:10 slices bread, toasted and cubed3 cups chopped celery1-1/3 cups chopped onion1 teaspoon canola oil3 teaspoons reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes1/4 cup boiling water1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth2 large eggs, lightly beaten2 teaspoons dried parsley flakes1-1/2 teaspoons rubbed sage1 teaspoon each poultry seasoning, dried basil and rosemary, crushed1/2 teaspoon each salt and dried thyme
Preparation
Preheat oven to 375°. For cornbread, in a bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, whisk egg, water, milk and oil. Stir into flour mixture just until blended. Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pan on a wire rack. Crumble into a large bowl. Reduce oven temperature to 350°.
For stuffing, stir bread cubes into cornbread crumbs. In a nonstick skillet, cook celery and onion in oil until tender, about 6 minutes. Stir into cornbread mixture.
In a small bowl, dissolve bouillon in water. In a large bowl, combine the broth, eggs, seasonings and bouillon mixture. Pour over cornbread mixture; toss to coat evenly.
Transfer to a greased 13x9-in. baking dish. Cover and bake 20 minutes. Uncover; bake until lightly browned, 25-30 minutes longer.
