Quick Stuffing Loaf

Cuisine: Breads

Category: Breads

Servings: 12


1 Med Onion -- chopped
1 C Celery -- chopped
3 Tbsp Butter Buds. -- liquid, or 3 T
-- chicken broth
-- vegetarian
2 Tsp Poultry Seasoning -- or 3 t
2 Tsp Sage -- or 3 t
1 Tsp Oregano -- crushed
2 Slices Bread -- whole wheat, cubed
8 Oz Corn Kernels -- whole, rinse & drain
1 C Cornmeal
1 C Flour, All-Purpose
1 Tsp Sugar -- or 2 t, or subst.
1/4 Tsp Baking Powder
1/2 Tsp Salt -- lite, optional
1 C Nonfat Milk
1/2 C Butter Buds. -- liquid
3 Egg Beaters. 99% Egg Substitute -- beaten, or sub


Heat oven to 350 deg. F. Spray a 9 x 5" loaf pan with a nonstick cooking spray. Cool onion and celery in 3 T liquid Butter Buds or chicken broth until tender, about 5 min. 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 veggie mixture. Spread evenly into the prepared pan. Bake 45 - 50 min. or until toothpick inserted in center comes out clean. Cool in pan 15 min. Remove and cut into 3/4" slices. Serve warm.

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