Ingredients

2 cups  cornmeal, preferably stone-ground 2 cups  all-purpose flour 1 tablespoon  baking powder 2 teaspoons  salt, plus more to taste 1   large egg, lightly beaten 2 cups  skim or low-fat milk 2 tablespoons  canola oil, divided 2 cups  chopped onions (2 medium) 2 cups  chopped celery (4 large stalks) 1/4 cup  chopped fresh parsley 2 1/2 cups  reduced-sodium chicken broth Freshly ground pepper to taste

Description

Corn Bread Stuffing, Recipe

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