Bobby’s Lighter Southern Cornbread Stuffing

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Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen

Based on 12 Reviews

389 Fewer Calories
36g Less Carbohydrates

Servings: 12 servings (Generous 1/2 cup per serving)
Prep Time: 10 min
Cook Time: 45 min
Difficulty: Easy

Ingredients Add to grocery list

2 teaspoons canola oil
2 cups chopped celery
1 large onion, chopped
1 (32-ounce) container reduced-sodium chicken broth
1 recipe Lightened Up cornbread, crumbled (recipe follows)
7 slices oven-dried whole-wheat light bread, cubed
1 sleeve fat-free crackers, coarsely crushed (Saltines, 40 crackers – about 2 cups)
2 large eggs, lightly beaten
2 tablespoons chopped fresh sage or 2 teaspoons dried
1 teaspoon poultry seasoning
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper

Cornbread:
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup low-fat buttermilk
1 large egg
1 egg white
2 tablespoons canola oil

Directions

Preheat the oven to 350°F degrees. Spray a large shallow baking dish with nonstick spray.

Heat the oil in a large nonstick skillet over medium-high heat. Add the celery, onion, and 1/4 cup broth. Cook, stirring occasionally until the vegetables are tender and the liquid is evaporated, about 10 minutes.

Combine the cornbread, wheat bread, and crackers in a large bowl. Spoon the celery mixture over the cornbread mixture. Add the remaining broth, the eggs, sage, poultry seasoning, salt, and pepper, tossing to combine well. Spoon into the dish. Bake, covered, until the stuffing is cooked through, and the topping is browed 50 – 60 minutes.

Cornbread Directions:

Preheat the oven to 350°F. Combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

Recipe courtesy Paula Deen

Nutritional Information: Per Serving: 134 Cal; 7 g Protein; 4 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 19 g Carb; 2 g Fiber; 4 g Sugar; 71 mg Calcium; 2 mg Iron; 853 mg Sodium; 7 mg Cholesterol

Reader Comments:

WHY DOES YOUR RECIPES HAVE SO MUCH SODIUM THAT IS ONE OF THE THINGS I HAVE TO CUT OUT.

By CHRISTINE MCDANIEL on May 05, 2013

I wish I have seen this receipe before I made the original one. Why did you change the self rising flour to regular flour in the cornbread, instead of whole wheat flour? Wouldn't that make it even more heathier? I already use canoila oil, wheat crackers and low sodium broth. I wanted to try whole wheat flour but I was unsure of the flavor and texture change. What do you think?

By Rebecca on December 24, 2012

i love U an bobby also his brother i use so many of the southern food u r keeping the food my Granmom maaid in the 70s&80s; i'm sooo happy i love u keep on smiling. the do good w/yr young men in the kitchen.

By lynn dillard on November 19, 2012

You are all wonderful people and great cooks.. We truly love watching you on the cooking show and getting great ideas of how we can change old recipes. I'm on a weight loss mission and I need to cook food that my family will love and that won't undo my weight loss program. I was so happy to find that Bobby was making your famous recipes healthier so I can enjoy them too. Thank you for everything you all do and keep up the wonderful work. With love and prayers from Saint Francis, Maine. Love Bonnie Nadeau

By Bonnie Nadeau on January 26, 2012

Thank goodness for Paula Deen and her southern roots. Were it not for her recipes i would be lost at the holiday seasons. God Bless Paula and her sons.

By Anonymous on November 23, 2011

i cant wait to make this dressing for my Thanksgiving dinner it really sounds good im just not gonna put crackers or bread it in just more cornbread and less salt....yummm

By Sarah Dugger on November 22, 2011

Paula Deen without a doubt you are the greatest!!!!! Keep up your good work. I enjoy cooking as much as you do. I can't wait to try some of your recipes.

By Anonymous on August 05, 2011

I just discovered your web site and I go to Savannah 2x/year for the wonderful city,the people and oh man the food but I always suffer with a weight gain. Your web site with all of those lightened up recipes are a great find. I am on a weight loss program now and I know when I'm cooking foods for later on my own I have a great recipe site that will keep my food cravings in check and keep my weight down. Thank y'all so very much for putting the effort into creating a web site for people like me. I sincerely appreciate your hard effort!!!! Stacy

By StacyfromSouthFlorida on June 30, 2011

I like Pepperridge Farm dry stuffing to start and add the cllery and onions after they are browned. There is Herb or Cornbread,My sister got me started on this.And I'm a southern girl.

By Linda Morton on December 22, 2010

This was a big hit for are meal on Thanksgiving and I will definetly make it again, I do not care for stuffing but this was good. Thanks Paula.

By Anonymous on November 26, 2010

By Anonymous on September 06, 2010

Pauladeen.com

Bobby’s Lighter Southern Cornbread Stuffing

Ingredients Add to grocery list

Directions

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