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Makes about 4 cups of stuffing
Cornbread
3/4 cup cornmeal
3 Tablespoons all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup milk
3 drops vinegar (the baking soda will neutralize it, but meanwhile it will help the bread rise)
1 egg
1 Tablespoon canola oil
non-stick cooking spray
Stuffing
1-1/2 tablespoons butter
3/4 cup frozen broccoli (partially thaw and chop in 1/2" pieces)
2 slices white bread (IC friendly) crust removed, torn in pieces
1-2/3 cups chicken broth (IC friendly)
1/4 teaspoon ground sage
1/2 teaspoon onion salt
1/8 teaspoon black pepper (if can tolerate)
non-stick cooking spray
To make the cornbread: Thoroughly combine the cornmeal, flour, baking powder, baking soda, and salt in a bowl. Make a well in the center. In a large measuring cup, whisk together the milk, vinegar, egg, and oil. Pour the liquid ingredients into the well and gently stir until all is moistened. Spray a 7- inch square baking dish with cooking spray. Pour in the cornmeal batter and spread evenly. Bake at 425 degrees F. for 20 minutes or just until golden and center springs back when touched.
Cornbread
3/4 cup cornmeal
3 Tablespoons all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup milk
3 drops vinegar (the baking soda will neutralize it, but meanwhile it will help the bread rise)
1 egg
1 Tablespoon canola oil
non-stick cooking spray
Stuffing
1-1/2 tablespoons butter
3/4 cup frozen broccoli (partially thaw and chop in 1/2" pieces)
2 slices white bread (IC friendly) crust removed, torn in pieces
1-2/3 cups chicken broth (IC friendly)
1/4 teaspoon ground sage
1/2 teaspoon onion salt
1/8 teaspoon black pepper (if can tolerate)
non-stick cooking spray
To make the cornbread: Thoroughly combine the cornmeal, flour, baking powder, baking soda, and salt in a bowl. Make a well in the center. In a large measuring cup, whisk together the milk, vinegar, egg, and oil. Pour the liquid ingredients into the well and gently stir until all is moistened. Spray a 7- inch square baking dish with cooking spray. Pour in the cornmeal batter and spread evenly. Bake at 425 degrees F. for 20 minutes or just until golden and center springs back when touched.
