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Cornbread Dressing

Yield 2 servings.

Ingredients

  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup plus 3 tablespoons nonfat buttermilk
  • 1 tablespoon frozen egg substitute, thawed
  • 1 1/2 teaspoons vegetable oil
  • Vegetable cooking spray
  • 2 1/2 teaspoons reduced-calorie margarine
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 1 (1-ounce) slice white bread, torn into small pieces
  • 1 cup canned no-salt-added chicken broth, undiluted
  • 2 tablespoons frozen egg substitute, thawed
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon rubbed sage
  • 1/8 teaspoon pepper
  • Dash of salt

Nutrition Information

  • calories 276
  • caloriesfromfat 26 %
  • fat 8.1 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 9 g
  • carbohydrate 40.7 g
  • fiber 0.0 g
  • cholesterol 2 mg
  • iron 0.0 mg
  • sodium 513 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 4 ingredients in a small bowl; make a well in center of mixture. Combine buttermilk, 1 tablespoon egg substitute, and oil; add to cornmeal mixture, stirring just until dry ingredients are moistened.

  2. Pour batter into a 6-inch cast-iron skillet coated with cooking spray. Bake at 450° for 20 minutes or until golden. Remove from skillet, and cool completely.

  3. Coat a small nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add celery and onion; saute 4 to 5 minutes or until tender.

  4. Crumble cornbread into a bowl. Add vegetable mixture, bread, and remaining ingredients; stir well. Spoon mixture into a 7- x 5- x 1 1/2-inch baking dish coated with cooking spray. Bake at 325° for 40 to 45 minutes or until golden.

Cooking Light Light Cooking for Two