CORNBREAD
2 Eggs, Liquid egg substitute
-equivalent to
2 c Yogurt
1 ts Salt
2 c Cornmeal
4 Egg whites
-CORNBREAD STUFFING-
8 c Crumbled cornbread
1/2 c Raisins
2 c Finely chopped onions
1 c Finely chopped celery
1 c Chopped pecans
1 c Stock, or enough to moisten
3 ts Poultry seasoning
1/2 ts Freshly ground black pepper
Cornbread: Place a heavy iron skillet (essential for developing a good
crust on the bread) over medium-high heat. While the skillet warms, mix
together the first four ingredients. Beat the egg whites until stiff and
fold into the cornmeal mixture.
Spray the skillet with nonstick spray and pour in the batter. Cover and
reduce the heat to low-medium and cook for about 20 minutes, until of firm
consistency. This can also be baked, uncovered in the oven at about 325
degrees F.
(The original recipes calls for four separated eggs and 1/4 cup butter! You
can also just use the equivalent liquid substitute for four eggs and skip
the whipped whites; the resulting bread will be denser.)
Cornbread stuffing: Pour 1/2 cup boiling water over the raisins and allow
them to plump while you “saute” the onions, celery and chopped pecans until
the onions are wilted, about 7 minutes (by saute, I mean use whatever your
liquid of choice is to replace butter or oil, such as broth, water, wine).
In a large bowl, mix together the drained, plumped raisins, sauteed
vegetables and cornbread crumbles. Add enough stock to moisten and mix well
with the seasoning and pepper.
Spoon into a greased 2 1/2-quart casserole and bake uncovered in a 325
degrees F oven for about 1 hour. Makes 2 quarts.
(The original recipe calls for 4 cups bread cubes and 4 cups cornbread
crumbles along with 1 lb sausage.)
Yields
1 Servings