Cornbread Dressing

• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2/3 cup water
• 1/3 cup fat-free milk
• 1/4 cup egg substitute
• 2 tablespoons canola oil
• 10 slices bread, toasted and cubed
• 3 cups chopped celery
• 1-1/3 cups chopped onion
• 1 teaspoon canola oil
• 3 teaspoons reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes
• 1/4 cup boiling water
• 1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
• 1/2 cup egg substitute
• 2 teaspoons dried parsley flakes
• 1-1/2 teaspoons rubbed sage
• 1 teaspoon each poultry seasoning, dried basil and rosemary, crushed
• 1/2 teaspoon each salt and dried thyme

1. For cornbread, in a bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, combine the water, milk, egg substitute and oil. Stir into flour mixture just until blended. Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 375u0b0 for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool and crumble into a large bowl.
2. For stuffing, stir bread cubes into cornbread crumbs. In a nonstick skillet coated with cooking spray, cook celery and onion in oil for about 6 minutes or until tender. Stir into cornbread mixture.
3. In a small bowl, dissolve bouillon in water. In a large bowl, combine the broth, egg substitute, seasonings and bouillon mixture. Pour over cornbread mixture; Toss to coat evenly.

flour, cornmeal, sugar, baking powder, salt, water, milk, egg substitute, canola oil, bread, celery, onion, canola oil, chicken bouillon granules, boiling water, chicken broth, egg substitute, parsley flakes, sage, poultry seasoning, salt

Taken from www.tasteofhome.com/recipes/cornbread-dressing/ (may not work)