Quick Stuffing Loaf
|Onion||1 Medium, chopped|
|Celery||1 Cup (16 tbs), chopped|
|Liquid butter buds/3 tablespoon fat free chicken broth||3 Tablespoon|
|Poultry seasoning||3 Teaspoon|
|Oregano||1 Teaspoon, crushed|
|Whole wheat bread slices||2 , cubed|
|Canned whole kernel corn||8 Ounce, drained, rinsed (1 Can)|
|Cornmeal||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Sugar/1 packet sweet 'n low||2 Teaspoon|
|Baking powder||1⁄4 Teaspoon|
|Lite salt||1⁄2 Teaspoon|
|Skim milk||1 Cup (16 tbs)|
|Liquid butter buds||1⁄2 Cup (8 tbs)|
|Egg beaters||3 , beaten|
Heat oven to 350° F.
Spray a 9x5-inch loaf pan with a non-fat cooking spray.
Cook onion and celery in 3 Tbs.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 45-50 minutes or until toothpick inserted in center, comes out clean.
Cool in pan 15 minutes.
Remove and cut into 3/4 inch slices.