Corn Bread & Dressing

Ingredients

• 4 large egg whitesNutrition
• 2 large hard-cooked eggsNutrition
• 1/2 tsp pepperNutrition
• 1 1/2 tsps sageNutrition
• 1/2 tsp saltNutrition
• 5 cups chicken brothNutrition
• 2/3 cup chopped celeryNutrition
• 2/3 cup chopped onionNutrition
• 12 oz canned buttermilk biscuitsNutrition
• 3 tsps baking powderNutrition
• 1 cup yellow cornmealNutrition
• 1 cup flourNutrition
• 1 1/4 cups skim milkNutrition

Directions

1. 1To make cornbread; combine cornmeal, flour, baking powder and salt; stir well.
2. 2Combine skim milk, 2 of the large egg whites, lightly beaten and add to flour mixture, stirring just until moist.
3. 3Pour batter into a 9" square baking pan coated with cooking spray. Bake at 400 °F (200 °C) for 20 minutes. Let cool completely.
4. 4To make dressing: slice hard-cooked eggs in half lengthwise; carefully remove yolks. Chop egg whites; set aside. Reserve yolks for another use.
5. 5Crumble corn bread; set aside. Bake biscuits according to package directions; let cool. Tear 8 biscuits into small pieces; reserve remaining 2 biscuits for another use. Combine chopped egg whites, crumbled corn bread, torn biscuits, sage and pepper in a large bowl, and set aside.
6. 6Bring broth to a boil in a sauce pan. Add celery and onion. Reduce heat; simmer, uncovered, 5 minutes.
7. 7Add broth mixture to corn bread mixture; stir well. Add remaining beaten egg whites; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray.
8. 8Bake uncovered, at 400 °F for 45 minutes.

Nutrition per serving

Related recipes

• Corn Chowder

  192 kcal per serving

• Corn & Potato Chowder

  186 kcal per serving

• Fresh Corn Salad

  163 kcal per serving

• Chicken Corn Chowder

  266 kcal per serving

• Couscous with Corn & Black Beans

  152 kcal per serving

• Black Beans & Corn Salsa Salad

  362 kcal per serving