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stone-ground cornmeal baking soda baking powder nonfat buttermilk frozen egg substitute chicken onion celery poultry seasoning pepper sage salt hot sauce chicken broth frozen egg substitute
Viewed: 72 - Published at: 3 years agoIngredients
- 1 c. stone-ground cornmeal
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 c. nonfat buttermilk
- 1/4 c. frozen egg substitute, thawed
- 2 c. chopped cooked chicken, skinned before cooking and cooked without salt
- 3/4 c. chopped onion
- 3/4 c. chopped celery
- 3/4 tsp. poultry seasoning
- 1/2 tsp. pepper
- 1/2 tsp. sage
- 1/4 tsp. salt
- dash of hot sauce
- 2 1/2 c. canned low sodium chicken broth, undiluted
- 1/2 c. frozen egg substitute, thawed
Method
- Combine stone-ground cornmeal, baking soda and baking powder in a medium mixing bowl; make a well in the center of mixture. Combine buttermilk and 1/4 cup egg substitute; add buttermilk mixture to dry ingredients, stirring just until dry ingredients are moistened.
- Spoon batter into an 8-inch cast-iron skillet coated with cooking spray.
- Bake at 400° for 20 minutes until golden. Remove cornbread from skillet and cool slightly on a wire rack. Crumble cooled cornbread into a large mixing bowl.
- Add chicken and remaining ingredients, stirring well.
- Spoon mixture into a 2-quart baking dish coated with cooking spray.
- Bake, uncovered, at 350° for 1 1/2 hours.
