Corn Bread

heat oven to 400F

• 2/3 cup all-purpose flour
• 1 1/3 cup yellow cornmeal
• 1 Tbsp sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cup 1% milk
• 3 large eggs - lightly beaten
• 2 Tbsp butter - melted
• cooking spray

1. Lightly spoon flour into dry measuring cup, level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture.
2. Combine milk, eggs, and butter in a small bowl, stirring with a whisk. Add to flour mixture, stirring just until moist.
3. Spoon batter into a 13“x9” baking pan coated with cooking spray.
4. Bake at 400F for 20 min. Cool in pan 10 min. Remove form pan, cool completely on wire rack.

Stuffing

• Corn Bread
• 2 Tbsp butter
• 2 cup onion - chopped
• 1 cup red bell pepper - chopped
• 2/3 cup celery - chopped
• 1 14 1/2 oz can fat-free less soduim chicken broth - divided
• 8 oz (2 link) turkey kielbasa - chopped
• 1 cup frozen whole kernel corn - thawed
• 1 1/2 tsp dried thyme
• 1 teaspoon dried sage
• 3/4 tsp salt
• 3/4 tsp black pepper
• 1 cup coarsely chopped pitted prunes
• 1/4 cup coarsely chopped pitted prunes
• 1/4 cup fresh parsely - chopped
• 2 large eggs - lightly beaten
• cooking spray

1. Cut corn bread into 1“ cubes. Place in large bowl and set aside.
2. Melt butter in a lare nonstick skillet. Stir in onion, bell pepper and celery; cook 5 min., stirring frequently.
3. Stir in 3/4 cup broth. Stir in kielbasa through black pepper (6 ingredients). Bring to boil, cover, reduce heat , simmer 5 min. Remove from heat.
4. Pour mixture over corn bread, stirring well. Stir in the prunes and parsley. Combine remaining broth and eggs, pour over corn bread mixture; tossing well.
5. Spoon stuffing into a 13”x9“ baking pan coated with cooking spray.
6. Cover and bake at 400F for 15 min. Uncover, bake an additional 15 min. or until browned.

Serves: 6 as main dish