Old-Fashioned Cornbread Dressing

2 cups cornmeal
2 tsp baking powder
4 egg whites, whipped
1 1/4 cups buttermilk* (see note), at room temperature
1 tsp Fleischmann's Fat Free Spread

For Dressing:
1 cup onions, chopped
1 cup celery, sliced thin
2 tsp sage
2 tsp poultry seasoning
1/2 tsp black pepper
2/3 cup chicken broth
2 egg whites, whipped

Preheat oven to 400. Prepare a 9-inch square pan and a 2-quart casserole dish with cooking spray; set them aside.

To prepare cornbread, combine cornmeal, baking powder, egg whites, and buttermilk in a mixing bowl. Spread batter evenly into prepared 9-inch pan.

Bake for 20 minutes then reduce heat to 325. Remove cornbread from the pan and crumble into a mixing bowl.

Add onions, celery, sage, poultry seasoning, black pepper, chicken broth, and egg whites. Loosely spoon stuffing into the dish.

Bake for 45 minutes.

*Buttermilk Substitute: Combine 3 teaspoons vinegar with enough milk to equal 1 1/4 cups; let stand 5 minutes.

Time Saving Tip: To make Thanksgiving Day a little less hectic, bake cornbread 1 to 3 days in advance. Then complete the stuffing preparations the day before or the morning of the dinner, and pop the casserole into the oven 1 hour before serving time.

Servings: 12
Per serving: 113 Calories; 1g Fat (7% calories from fat); 5g Protein; 21g Carbohydrate; 1mg Cholesterol; 263mg Sodium

Source: Fat-Free Holiday Recipes