Cornbread Stuffing Base

[Guest guest]

Cornbread Stuffing Base

Makes 8 1/2 cups

 

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.

 

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

Preheat oven to 375°F. Lightly oil 8 1/2-inch square

baking pan.

 

In large bowl, sift together flour, cornmeal, baking

powder, chili powder, salt, thyme, oregano, sage and

cayenne if desired.

 

Add soy milk, oil and scallions and mix well with a

wooden spoon. Pour batter into prepared pan.

 

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.

 

PER 1/2 cup: 116 CAL; 3 G PROT; 4 G TOTAL FAT (0 SAT.

FAT); 19 G CARB.; 0 MG CHOL; 211 MG SOD.; 2 G FIBER

 

 

 

 

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