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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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 |
Directions:
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.
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