CORNBREAD
2 pk (6.5 oz each) corn muffin
-mix
4 Egg whites slightly beaten
2/3 c Evaporated skim milk
DRESSING
1 lg Onion; chopped
1 c Chopped celery
Crumbled cornbread from
-above recipe
1 Loaf lowfat bread; broken in
-pieces and dried. Use low
-oven to dry bread if
-necessary.
2 Egg whites; slightly beaten
3 cn (14-1/2 oz ea) fat-free
-chicken broth
2 tb Molly McButter
1 tb Rubbed sage
Salt and Pepper to taste
I found this in Doris’ Fat-Free Homestyle Cooking and plan on trying it
this week. Sounds good!
Preheat oven 400 degrees Stir together ingredients for cornbread and bake
at 400 degrees for 13-15 minutes until golden brown. Remove, cool, and
break into pieces.
Spray large skillet with nonstick cooking spray. Brown onions and celery.
Simmer over medium heat for 10-15 minutes. Stir occasionally.
In large bowl, combine crumbled cornbread and bread pieces and mix. Add
onion mixture and all remaining ingredients and mix.
Spray large (9 x 12 in) baking dish with nonstick cooking spray and pour
dressing into dish. Bake in 375 degree oven for 40-45 minutes.
Recipe makes 12 servings.
1.4 fat grams – 247 calories per serving.
Yields
1 Servings