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Garden Cornbread Stuffing

Makes 8 servings

Nonstick cooking spray
2 cups Bernard Cornbread & Muffin Mix
2 tablespoons dry vegetable soup mix
1/2 cup cold water
2 teaspoons Bernard Chicken Soup Mix Base
1 - 1 1/3 cup warm water
4 slices light white bread, toasted and cut into cubes
1/2 cup thinly sliced celery

Preheat oven to 400°F. Spray 8-inch square baking pan with nonstick cooking spray. Combine cornbread mix and spread mix with cold water in medium mixing bowl; mix with electric mixer at low speed for 1 minute until thoroughly blended. Scrape bowl and beater; spoon batter into prepared pan. Bake 12 to 15 minutes or until cornbread is done. Cool cornbread, then crumble into small pieces and set aside. Preheat oven to 350°F. Spray 1½-quart casserole with nonstick cooking spray. Dissolve chicken base in warm water and set aside. Combine crumbled cornbread, toasted bread cubes and celery in large bowl. Add chicken broth and toss gently until combined. Spoon mixture into prepared casserole; bake 45 minutes or until heated through.

Per Serving: 109 Calories; 3 g Protein; 23 g Carbohydrate; 1 g Fat; 0 mg Cholesterol; 67 mg Sodium.

Food Exchanges: 1 Bread/Starch, ½ Other Carbohydrate