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    Slow Cooker Recipe No. 4: Chicken Sausage Cornbread Stuffing continued...


    If you like your cornbread a little on the sweet side, opt for the 2 tablespoons of sugar. If you prefer Southern style, just leave it out. You'll use almost half this cornbread for the recipe above.


    1 cup cornmeal

    1/2 cup unbleached white flour

    3/4 teaspoon baking soda

    3/4 teaspoon baking powder

    2 tablespoons granulated sugar (optional)

    3/4 cup low-fat buttermilk

    1 large egg (use a higher omega-3 brand if available)

    1/4 cup egg substitute

    2 tablespoons canola oil


    1. Preheat oven to 350 degrees F. Coat an 8 x 8-inch baking dish with canola cooking spray.
    2. In large mixing bowl, combine first 4 ingredients, beating on low to blend. Add the remaining ingredients all at once in mixing bowl and beat on low, scraping sides of bowl after 5 seconds, until a smooth batter forms.
    3. Pour batter into prepared baking dish and bake for approximately 20 to 25 minutes. Remove from oven and let cool.

    Yield: 10 servings

    WebMD Weight Loss Clinic members: Journal as 1/2 cup "starchy foods with fat" OR 1/2 cup "side salad mixed"

    Nutrition Information: Per serving: 180 calories, 7 g protein, 23 g carbohydrate, 7 g fat, 1.5 g saturated fat, 30 mg cholesterol, 3.5 g fiber, 470 mg sodium. Calories from fat: 35%.

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