Corn Bread & Dressing

Ingredients

• 4 large egg whites
• 2 large hard-cooked eggs
• 1/2 tsp pepper
• 1 1/2 tsps sage
• 1/2 tsp salt
• 5 cups chicken broth
• 2/3 cup chopped celery
• 2/3 cup chopped onion
• 12 oz canned buttermilk biscuits
• 3 tsps baking powder
• 1 cup yellow cornmeal
• 1 cup flour
• 1 1/4 cups skim milk

Directions

1. To make cornbread; combine cornmeal, flour, baking powder and salt; stir well.
2. Combine skim milk, 2 of the large egg whites, lightly beaten and add to flour mixture, stirring just until moist.
3. Pour batter into a 9" square baking pan coated with cooking spray. Bake at 400 °F (200 °C) for 20 minutes. Let cool completely.
4. To make dressing: slice hard-cooked eggs in half lengthwise; carefully remove yolks. Chop egg whites; set aside. Reserve yolks for another use.
5. Crumble corn bread; set aside. Bake biscuits according to package directions; let cool. Tear 8 biscuits into small pieces; reserve remaining 2 biscuits for another use. Combine chopped egg whites, crumbled corn bread, torn biscuits, sage and pepper in a large bowl, and set aside.
6. Bring broth to a boil in a sauce pan. Add celery and onion. Reduce heat; simmer, uncovered, 5 minutes.
7. Add broth mixture to corn bread mixture; stir well. Add remaining beaten egg whites; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray.
8. Bake uncovered, at 400 °F for 45 minutes.