Title: Cornbread Dressing
Categories: Diabetic Dressing Bread Lowfat
Yield: 8 Servings

3	c	Crumbled cornbread;
1	c	Bread crumbs;
2	c	Fat-free chicken broth;
1	c	Celery; finely chopped
3/4	c	Onion; finely chopped
2		Egg whites;
1/2	ts	Salt;
1/2	ts	Pepper;
1/2	ts	Poultry seasoning;(or sage)

1. Combine all ingredients in mixing bowl; mix well. 2. Turn into nonstick baking dish. 3. Bake at 350 F for 45 min. or until light brown and "set".

3/4 cup serving 1 bread exchange, 1/2 fat

Source: Cookbook for Diabetics & their families, U of Alabama 1984 Shared but not tested by Elizabeth Rodier Oct 93

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