Directions:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.26 Kcal (1383 kJ) | ||
| Calories from fat | 105 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.67g | 18% | |
|---|---|---|---|
| Cholesterol | 134.49mg | 45% | |
| Sodium | 646.22mg | 27% | |
| Potassium | 508.02mg | 11% | |
| Total Carbs | 39.36g | 13% | |
| Sugars | 8.5g | 34% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 17.8g | 36% | |
| Vitamin C | 2.1mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.6mg | 14% | |
| Calcium | 277.8mg | 28% | |
| Amount Per 100 g | |||
| Calories | 232.41 Kcal (973 kJ) | ||
| Calories from fat | 73.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.21g | 18% | |
|---|---|---|---|
| Cholesterol | 94.64mg | 45% | |
| Sodium | 454.75mg | 27% | |
| Potassium | 357.5mg | 11% | |
| Total Carbs | 27.7g | 13% | |
| Sugars | 5.98g | 34% | |
| Dietary Fiber | 2.96g | 17% | |
| Protein | 12.52g | 36% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 1.8mg | 14% | |
| Calcium | 195.5mg | 28% | |
* 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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