TOTAL TIME: Prep: 25 min. + cooling Bake: 1 hour
MAKES: 13 servings


  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup water
  • 1/3 cup fat-free milk
  • 1/4 cup egg substitute
  • 2 tablespoons canola oil
  • 10 slices bread, toasted and cubed
  • 3 cups chopped celery
  • 1-1/3 cups chopped onion
  • 1 teaspoon canola oil
  • 3 teaspoons reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes
  • 1/4 cup boiling water
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
  • 1/2 cup egg substitute
  • 2 teaspoons dried parsley flakes
  • 1-1/2 teaspoons rubbed sage
  • 1 teaspoon each poultry seasoning, dried basil and rosemary, crushed
  • 1/2 teaspoon each salt and dried thyme

Nutritional Facts

3/4 cup: 178 calories, 4g fat (0 saturated fat), 0 cholesterol, 628mg sodium, 31g carbohydrate (0 sugars, 2g fiber), 6g protein. Diabetic Exchanges: 2 starch.


  1. For corn bread, in a bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, combine the water, milk, egg substitute and oil. Stir into flour mixture just until blended. Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool and crumble into a large bowl.
  2. For stuffing, stir bread cubes into corn bread crumbs. In a nonstick skillet coated with cooking spray, cook celery and onion in oil for about 6 minutes or until tender. Stir into corn bread mixture.
  3. In a small bowl, dissolve bouillon in water. In a large bowl, combine the broth, egg substitute, seasonings and bouillon mixture. Pour over corn bread mixture; Toss to coat evenly. Yield: 13 servings.
Originally published as Corn Bread Dressing in Light & Tasty October/November 2004, p19

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