Cornbread Stuffing Base

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The cornbread can be prepared up to a month ahead and frozen, wrapped airtight. Use the cayenne only if your brand of chili powder is mild.

  • 1/2 cupServings

Ingredients

  • 4 tsp. baking powder
  • 2 tsp. chili powder
  • 1 1/2 tsp. salt
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 tsp. dried sage
  • 1/8 tsp. cayenne (optional)
  • 1 3/4 cups soy milk
  • 3 Tbs. vegetable oil
  • 3 scallions (white and light green parts), chopped
  • 1 1/2 cups yellow cornmeal
  • 1 1/2 cups whole wheat pastry flour

Preparation

  1. Preheat oven to 375°F. Lightly oil 8 1/2-inch square baking pan.
  2. In large bowl, sift together flour, cornmeal, baking powder, chili powder, salt, thyme, oregano, sage and cayenne if desired.
  3. Add soy milk, oil and scallions and mix well with a wooden spoon. Pour batter into prepared pan.
  4. Bake until cornbread is light golden brown, about 20 minutes. Transfer to a wire rack and cool completely in pan before crumbling to use in stuffing.

Nutrition Information

  • Serving Size: Makes 8 1/2 cups
  • Calories: 116
  • Carbohydrate Content: 19 g
  • Fat Content: 4 g
  • Fiber Content: 2 g
  • Protein Content: 3 g
  • Sodium Content: 211 mg