Confetti Cornbread Stuffing

Adapted from Honeysuckle White Turkey

  • 18 ozs cornbread mix
  • 10 ozs frozen corn, thawed
  • 3 lg celery stalks, diced
  • 1 1/2 cups onions, diced
  • 1 cup bell peppers, chopped
  • 2 tsps sage
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 whole egg
  • 3/4 cup fat-free milk
Preheat oven to 325. Prepare a 9 "x 13" pan with cooking spray; set aside. Prepare and bake cornbread mixes according to package directions, adding corn to batter. Cool completely. Crumble into a mixing bowl; set aside. In a skillet, cook celery, onions, and bell peppers. Cook ten minutes, or until vegetables are tender. Remove from heat. In a mixing bowl, combine celery mixture, cornbread crumbs, salt, and black pepper. In small bowl, combine egg and milk. Mix well. Add to cornbread mixture. Then, spread into prepared pan. Baked, covered, for 50 minutes.

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Posted: 11/22/1998
Rated by 0 users (0.00)
WW Points* : 4.28
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 213
Calories from Fat 38 (18%)
% Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 10%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 16g 5%
Sodium 729mg 30%
Potassium 7mg 2%
Total Carbohydrate38g 13%
Dietary Fiber 2g 8%
Sugars 7g
Protein 5g 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.