Things You'll Need:
- 2 8 x 8 Square pans
- Olive oil cooking spray
- 3 Cups crumbled cornbread
- 1 Cup whole wheat bread crumbs
- 2 Cups fat-free and low-sodium chicken broth
- 1 Green or red bell peeper, finely chopped
- 1 Cup celery, finely chopped
- ¾ Cup red onion, finely chopped
- 2 Egg whites
- ½ Teaspoon salt
- ½ Teaspoon pepper
- ½ Teaspoon poultry seasoning
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Step 1
Pour the apple cider vinegar into the skim milk and let it stand. Wait for the milk to curdle a little.
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Step 2
Sift the cornmeal, multi-grain flour, salt, baking powder, baking soda and sugar substitute together in a medium-sized mixing bowl.
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Step 3
Mix the beaten egg, curdled skim milk and melted Smart Balance in a small bowl.
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Step 4
Add the egg mixture to the cornmeal mixture. Stir and mix the egg mixture and cornmeal mixture well and beat gently for one to two minutes.
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Step 5
Pour a little olive oil into the pan and heat the pan in the oven at 400 degrees until the oil is hot. Leave the oven on.
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Step 6
Pour the cornbread in the pan and bake at 400 degrees for twenty-five to thirty minutes.
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Step 1
Combine all of the ingredients in a large bowl and mix well.
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Step 2
Preheat the oven to 350 degrees.
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Step 3
Spray olive oil cooking spray into the two square pans.
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Step 4
Put the dressing mixture into the pans.
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Step 5
Bake at 350 degrees for forty-five minutes or until the dressing is light brown. It will be done when the dressing pulls away from the sides of the pan.
