Cornbread Stuffing is really similar to the recipe that my grandmother passed down to me. You can also substitute the chicken stock for the pan drippings if you are also cooking a turkey. 

Ingredients

Corn bread:

Nonstick cooking spray

1 cup yellow cornmeal

1 cup all-purpose flour

2 teaspoons baking

soda

1 teaspoon baking powder

¾ teaspoon salt

3/4 cup low-fat (1%)

buttermilk

2 large egg whites

¼ cup canola or vegetable oil

2 tablespoons honey

Stuffing:

2 tablespoons canola oil or butter

1 large onion, chopped

½ cup sliced celery

¼ cup chopped fresh sage

1/4 cup chopped fresh parsley

3/4 cup chicken or turkey broth

1 large egg, beaten (optional)

Method

1. For the cornbread, heat oven to 425°F. Spray 8- or 9-inch square baking pan with cooking spray. 

2. Combine cornmeal, flour, baking soda, baking powder and salt in a large bowl. Add buttermilk, egg whites, oil and honey, mix just until dry ingredients are moistened. Pour batter into prepared pan.

3. Bake 18 to 20 minutes or until golden brown and a toothpick inserted in center comes out clean. Transfer to a wire rack. Cool completely. (Cornbread may be prepared

up to 2 days before making stuffing. Let stand covered at room temperature.)

4. For the stuffing, heat oil in a large saucepan over medium heat. Add onion and celery. Cook 8 to 10 minutes or until vegetables are tender, stirring occasionally. 

5. Remove from heat. Stir ¡n sage and parsley. Crumble cornbread or cut into cubes. Add to saucepan and toss lightly. Add broth and toss again.

6. Spoon hot stuffing into turkey or transfer to baking dish. Immediateiy roast turkey according to recipe. To bake stuffing separately, bake covered (moist stuffing) or uncovered (drier stuffing) at 325°F for 30 minutes or until hot. Makes 12 (‘/i-cup) servings