Makes: 8 servings
Ingredients:
- Vegetable oil nonstick spray
- 1 tsp. olive oil
- 4 scallions (thinly sliced)
- 1 celery rib (chopped)
- 1 large carrot (chopped)
- 1 ½ cups fat-free, low-sodium chicken broth
- 1 tsp. dried sage
- ¼ tsp. pepper
- 4 cups cornbread (crumbled)
- ½ cup egg substitute
- ¼ cup pecans (chopped)
Directions
- Preheat the oven to 350 F.
- Lightly spray an 8-by-8-inch square baking pan with vegetable oil spray.
- In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the scallions, celery and carrots for 4-5 minutes, or until tender, stirring occasionally.
- Stir in the broth, sage and pepper.
- Put the cornbread in a large bowl. Stir in the vegetable mixture, egg substitute and pecans (the mixture will be moist). Transfer to the prepared baking pan.
- Bake for 30 minutes or until cooked through and golden brown on top. Serve warm.
Nutritional information for 1 serving:
Calories 166
Total fat 7 g
Saturated fat 1 g
Cholesterol 18 mg
Sodium 264 mg
Total carbohydrate 21 g
Dietary fiber 1 g
Total sugars 4 g
Added sugars included 2 g
Protein 5 g
