Chicken-Dressing Casserole - cooking recipe

Ingredients

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

Preparation

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\u00b0 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\u00b0 for 1 1/2 hours.