Cornbread Dressing

• 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

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 450u0b0 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 325u0b0 for 40 to 45 minutes or until golden.

yellow cornmeal, baking powder, baking soda, salt, nonfat buttermilk, frozen egg substitute, vegetable oil, vegetable cooking spray, margarine, celery, onion, white bread, salt, frozen egg substitute, poultry seasoning, sage, pepper, salt

Taken from www.myrecipes.com/recipe/cornbread-dressing-1 (may not work)