Directions:
- Prepare corn bread according to package directions; cool on a wire rack. Crumble into a large bowl. Prepare biscuits according to package directions; cool on a wire rack. Crumble biscuits over corn bread; stir gently to combine.
- In a large skillet, saute onions and celery in butter. Stir in the salt, pepper, curry powder, basil and thyme. Add to corn bread mixture. Stir in broth and water (mixture should be the consistency of corn bread batter). Let stand for 1 hour.
- Stir in egg substitute. Pour into a greased shallow 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until golden brown and a knife inserted near the center comes out clean. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.04 Kcal (1018 kJ) | ||
| Calories from fat | 97.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.86g | 17% | |
|---|---|---|---|
| Cholesterol | 142.13mg | 47% | |
| Sodium | 608.56mg | 25% | |
| Potassium | 337.95mg | 7% | |
| Total Carbs | 21.24g | 7% | |
| Sugars | 8.84g | 35% | |
| Dietary Fiber | 1.78g | 7% | |
| Protein | 15.06g | 30% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 103.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 176.35 Kcal (738 kJ) | ||
| Calories from fat | 70.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.88g | 17% | |
|---|---|---|---|
| Cholesterol | 103.13mg | 47% | |
| Sodium | 441.57mg | 25% | |
| Potassium | 245.22mg | 7% | |
| Total Carbs | 15.41g | 7% | |
| Sugars | 6.42g | 35% | |
| Dietary Fiber | 1.29g | 7% | |
| Protein | 10.93g | 30% | |
| Vitamin C | 2.5mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 7% | |
| Calcium | 75.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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