Old Fashioned Cornbread Dressing
|Chopped onion||1 Cup (16 tbs)|
|Thinly sliced celery||1 Cup (16 tbs) (Include Leaves)|
|Dried sage||1 1⁄2 Teaspoon|
|Poultry seasoning||1 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Chicken broth/Butter buds liquid||2⁄3 Cup (10.67 tbs)|
|Whole grain cornmeal||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Teaspoon|
|Egg whites||4 , lightly beaten|
|Nonfat buttermilk||1 1⁄4 Cup (20 tbs)|
|Butter flavored extract||1 Teaspoon|
1. To make the combread, combine the cornmeal and baking powder in a large bowl, and stir to mix well. Add the remaining combread ingredients, and stir to mix well.
2. Coat a 9-inch square pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 400° F for 20 to 25 minutes, or until a wooden toothpick inserted in the center of the bread comes out clean and the bread begins to pull slightly from the sides of the pan. Cool completely.
3. Remove the combread from the pan, and crumble into a large bowl. Add the remaining ingredients, and toss to mix well.
4. Coat a 2-quart casserole dish with nonstick cooking spray. Loosely spoon the stuffing into the dish, and bake uncovered at 325°F for 45 minutes to an hour, or until heated through and lightly browned on top.