Chicken-Dressing Casserole

• 1 c. stone-ground cornmeal
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 c. nonfat buttermilk
• 1/4 c. frozen egg substitute, thawed
• 2 c. chopped cooked chicken, skinned before cooking and cooked without salt
• 3/4 c. chopped onion
• 3/4 c. chopped celery
• 3/4 tsp. poultry seasoning
• 1/2 tsp. pepper
• 1/2 tsp. sage
• 1/4 tsp. salt
• dash of hot sauce
• 2 1/2 c. canned low sodium chicken broth, undiluted
• 1/2 c. frozen egg substitute, thawed

1. Combine stone-ground cornmeal, baking soda and baking powder in a medium mixing bowl; make a well in the center of mixture. Combine buttermilk and 1/4 cup egg substitute; add buttermilk mixture to dry ingredients, stirring just until dry ingredients are moistened.
2. Spoon batter into an 8-inch cast-iron skillet coated with cooking spray.
3. Bake at 400u0b0 for 20 minutes until golden. Remove cornbread from skillet and cool slightly on a wire rack. Crumble cooled cornbread into a large mixing bowl.
4. Add chicken and remaining ingredients, stirring well.
5. Spoon mixture into a 2-quart baking dish coated with cooking spray.
6. Bake, uncovered, at 350u0b0 for 1 1/2 hours.

stoneground cornmeal, baking soda, baking powder, nonfat buttermilk, frozen egg substitute, chicken, onion, celery, poultry seasoning, pepper, sage, salt, hot sauce, chicken broth, frozen egg substitute

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550451 (may not work)