Corn Bread Dressing

By Lv2Cook

Ingredients

• 2 hard-cooked large eggs
• McPherson Corn Bread (below)
• 1 (12-ounce) can refrigerated fluffy buttermilk biscuits
• 1 1/2 teaspoons rubbed sage
• 1/2 teaspoon pepper
• 5 cups low-salt chicken broth
• 2/3 cup chopped celery
• 2/3 cup chopped onion
• 2 large egg whites lightly beaten
• Cooking spray
• MCPHERSON CORN BREAD
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups skim milk
• 2 large egg whites lightly beaten
• Cooking spray

Details

Servings 1

Preparation

Step 1

Slice hard-cooked eggs in half lengthwise; carefully remove yolks. Chop egg whites; set aside. Reserve yolks for another use.

Crumble McPherson 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.

Bring broth to a boil in a saucepan. Add celery and onion. Reduce heat; simmer, uncovered, 5 minutes. Add broth mixture to corn bread mixture; stir well. Add beaten egg whites; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. Bake, uncovered, at 400º for 45 minutes.

Serving Size: 1/2 cup

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To Make McPherson Corn Bread

Combine first 4 ingredients in a bowl; stir well. Combine milk and egg whites, and add to flour mixture, stirring just until moist.

Pour batter into a 9-inch square baking pan coated with cooking spray. Bake at 400º for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; let cool completely on a wire rack.

Serving Size: 1 [3 × 2 1/4-inch] piece