Title: Quick Stuffing Loaf
Categories: Breads, Eggs, Grains, Main dish, Side dish
Yield: 12 Servings
1 md Onion; chopped
1 c Celery; chopped
3 tb Butter Buds; liquid -OR-
3 tb Chicken broth or
- vegetable broth
2 ts Poultry seasoning;
- up 3 ts
2 ts Sage; up to 3 ts
1 ts Oregano; crushed
2 sl Whole wheat bread; cubed
8 oz Can corn kernels;
- rinse & drain
1 c Corn meal
1 c All-purpose flour
1 ts Sugar; up to 2 ts
1/4 ts Baking powder
1/2 ts Lite salt (optional)
1 c Nonfat milk
1/2 c Butter Buds; liquid
3 Egg Beaters 99% egg
- substitute; beaten
Heat oven to 350°F. Spray a 9x5" loaf pan with a nonstick cooking
spray. Cool onion and celery in 3 tb liquid Butter Buds or chicken
broth until tender, about 5 minutes. Stir in spices and mix well.
Remove from heat. Add bread cubes and corn, mixing well. Combine
dry ingredients. Add combined milk, liquid Butter Buds, and Egg
Beaters, mixing just until moistened. Add vegetable mixture. Spread
evenly into the prepared pan. Bake 45 to 50 minutes or until
toothpick inserted in center comes out clean. Cool in pan
15 minutes. Remove and cut into 3/4" slices. Serve warm.
Recipe by Butter Busters, The Cookbook by Pam Mycoskie
