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Cornbread stuffing

4-5PP, 4 SP blue & purple..5SP green
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Baking, Side dishes
Servings 10


  • 1 pre-made cornbread stuffing linked in the opening write up
  • 2.5 cups chicken broth
  • 2 eggs
  • 1 cup diced onion I used red onion
  • 4 celery stalks diced
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 2 tsp dried sage
  • Dash of salt & pepper


  • Make your cornbread recipe the day before if you can, leave uncovered overnight.
  • Preheat oven to 300F and spray a large cookie sheet with some non stick spray. Cut your cornbread into 1 inch cubes and spread on cookie sheet, bake in the oven for 10 minutes, let cool. Increase temperature of the oven to 375F.
  • Meanwhile, in a large bowl whisk your eggs and add in broth. Mix in onions, celery and seasonings. Once the cornbread cubes have cooled very gently fold into your broth mix.
  • Place stuffing in a sprayed 9x13 casserole dish and bake for 40 minutes (make sure oven is set to 375F)
  • Remove from oven and serve. Makes 10- 6oz servings. Stuffing will freeze well.


Personal Points- 4-5 depending on your 0PP foods 
Freestyle SP- (blue & purple) 4 using WW recipe builder
Smart Points- (green) 5 using WW recipe builder
Points Plus- 4 using PP calculator
Nutritional info per 6oz serving- Calories.. 171...Fat 2g...Sat fat 0.5g...Carbs 30.2g...Fiber 2.5g...Sugar 6.9g..Protein 6.7g *this incl all ingredients, old SP/PP were determined before entering any zero point foods (veggies)