Title: Southern Cornbread Dressing (Low-Cal)
Categories: Diet Dressing Bread
Yield: 8 Servings

DRESSING
		Southern Cornbread
1	tb	Margarine
1 1/4	c	Onions, chopped
1 1/4	c	Celery, chopped
2	tb	Water
1 1/4	ts	Poultry seasoning
1	ts	Rubbed sage
1/4	ts	Salt
1/4	ts	Pepper
3	c	White bread, cubed (about 6 slices)
2 1/2	c	Low sodium chicken broth
1/3	c	Fresh parsley, finely choppd
1		Egg
		Vegetable spray
CORNBREAD
1	c	All-purpose flour
3/4	c	Yellow cornmeal
2	ts	Baking Powder
2	ts	Sugar
1/8	ts	Salt
1	c	Skim milk
2	tb	Apple sauce
1		Egg, Beaten
		Vegetable Cooking spray

DRESSING: Remove Southern Cornbread from pan, and cool on wire rack. Crumble cornbread; set aside.

Melt Margarine in a large skillet over medium heat. Add onions, celery and water. Cover, reduce heat to medium-low, and cook 15 minutes or until tender. Remove from heat. Stir in Poultry seasoning, sage, salt and pepper.

Combine crumbled cornbread, onion mixture, bread cubes, chicken broth, parsley and egg in a bowl, and stir well. Spoon mixture into a 2 quarts casserole coated with cooking spray. Bake, uncovered, at 325 degrees for 25 minutes.

CORNBREAD: Combine flour, cornmeal, baking powder, sugar and salt in a large bowl; stir well. Combine milk, oil and egg; add to flour mixture, stirring just until dry ingredients are moistened.

Spoon batter into an 8-inch square pan coated with cooking spray. Bake at 425 degrees for 20 minutes or until wooden pick inserted in center comes out clean.

Calories 402: (22% from fat) Protein: 12.4g Fat: 9.9g (sat 1.9g, mono 3.4g, poly 2.9g) Carb: 2.4g Chol: 25mg

Source: Babtist Memorial Hospitol : Health+Plex Nutritional Center Submitted By LARRY CHRISTLEY On 12-10-93 (14:45)

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