Cindy's cornbread dressing

Name: Cindy''s cornbread dressing Recipe
Yield: 12
Ingredients: Corn bread:; 3 cups CORN MEAL MIX SELF RISING (by SWEETYKINS012); 1 egg beaten; 1 cup Lactaid Fat Free Milk; Dressing:; cornbread; 2 boneless skinless chicken breasts; 7 cups (8 fl oz) Chicken Broth; 2 biscuit (2-1/4 dia) Biscuit plain or buttermilk; 2 eggs; 1 cup chopped Onions raw; 1 stalk large (11-12 long) Celery raw; 1 serving I Can't Believe It's Not Butter Light Spread (Soft) 1 Tbsp; 3 tsp. rubbed sage; 1 tsp. poultry seasoning; salt and pepper to taste

Number of Servings: 12

Ingredients

Corn bread:3 cups CORN MEAL MIX SELF RISING (by SWEETYKINS012) 1 egg, beaten1 cup Lactaid Fat Free Milk Dressing:cornbread2 boneless, skinless chicken breasts7 cups (8 fl oz) Chicken Broth 2 biscuit (2-1/4" dia) Biscuit, plain or buttermilk 2 eggs1 cup, chopped Onions, raw 1 stalk, large (11"-12" long) Celery, raw 1 serving I Can't Believe It's Not Butter, Light Spread (Soft), 1 Tbsp 3 tsp. rubbed sage1 tsp. poultry seasoningsalt and pepper to taste

Directions

Mix the corn meal with one large egg. Mix with just enough milk (adding a little at a time) to make the batter cake-like. Bake at 350-375 degrees for 20-30 minutes in a 8x8 or 9x9 Pyrex sprayed with cooking spray. While the cornbread is baking, place 2 boneless, skinless chicken breasts in pot and boil until done. Take it out to cool while mixing remaining ingredients. Bake at 400 degrees for 45 min-1 hour.

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user KPGOODWIN.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 162.3
Total Fat: 3.1 g
Cholesterol: 55.0 mg
Sodium: 879.1 mg
Total Carbs: 25.8 g
Dietary Fiber: 0.4 g
Protein: 7.9 g

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