CORNBREAD
2 lg Eggs, whites only 1 tb Sugar
1 1/3 c Skim milk 1 tb Baking powder
1/2 c Applesauce 1/2 ts Salt
2 c Cornmeal*
STUFFING
2 ea Ribs, celery, chopped 1 c Golden raisins
1 lg Onion, chopped 1/4 c Dry sherry (optional)
2 tb Chopped fresh parsley 2 c Defatted broth or low sodium
1 ts Dried thyme -chicken broth
Salt and Pepper to taste
For the Cornbread:
Preheat oven to 400 to 400 degrees. Coat an 8-inch-spaure cake pan
with cooking stray. In a medium bowl, combine egg whites, skim milk,
and ap-plesauce. Mix well. Combine the remainder of the dry
ingredientgs and add to the skim milk and egg white mixture. Stir
until bloended and poour into a prepared pan; bake for 15 minutes or
until bread in done. Remove from oven and cool.
For the Stuffing:
Spray a nonstick skillet with cooking spray and saute celery and onion
until tender. Add spices; remove and put into a large bowl. Add
raisins, apples, and the cornbread, crumbled. Toss with the broth
and sherry and bake covered in a casserole dish previously coated wth
cooking spray, about 12-15 mninutes. If the stuffing appears to dry,
add more broth. Toward the end of cooking, remove cover to brown.
*Substitute one cup of four for one cup of cornmeal, if you
prefer.
Yields
6 servings
