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
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
MsgID: 052173
Shared by: Gladys/PR
In reply to: ISO: Does anyone have a fat-ree cornbread rec...
Board: Healthy Cooking at Recipelink.com
Shared by: Gladys/PR
In reply to: ISO: Does anyone have a fat-ree cornbread rec...
Board: Healthy Cooking at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Does anyone have a fat-ree cornbread recipe that works? |
Micha in AZ | |
2 | Recipe: Lighter Southern Buttermilk Cornbread |
Betsy at Recipelink.com | |
3 | Recipe: Fat Free Cornbread, Fat Free Blue Cornbread, Fat Free Mexican Cornbread - Some recipes for dearest Micha: |
Gladys/PR | |
4 | Recipe: Low Fat Old-Fashioned Cornbread Dressing for dear Micha! |
Gladys/PR | |
5 | Thank You: Betsy, thanks for the recipe! |
Micha in AZ | |
6 | Thank You: Gladys, thanks for the great recipes! |
Micha in AZ | |
7 | Thank You: Looks like a great recipe, Gladys! |
Micha in AZ |
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