| 1. |
To make cornbread; combine cornmeal, flour, baking powder and salt; stir well. |
| 2. |
Combine skim milk, 2 of the large egg whites, lightly beaten and add to flour mixture, stirring just until moist. |
| 3. |
Pour batter into a 9" square baking pan coated with cooking spray. Bake at 400 °F (200 °C) for 20 minutes. Let cool completely. |
| 4. |
To make dressing: slice hard-cooked eggs in half lengthwise; carefully remove yolks. Chop egg whites; set aside. Reserve yolks for another use. |
| 5. |
Crumble corn bread; set aside. Bake biscuits according to package directions; let cool. Tear 8 biscuits into small pieces; reserve remaining 2 biscuits for another use. Combine chopped egg whites, crumbled corn bread, torn biscuits, sage and pepper in a large bowl, and set aside. |
| 6. |
Bring broth to a boil in a sauce pan. Add celery and onion. Reduce heat; simmer, uncovered, 5 minutes. |
| 7. |
Add broth mixture to corn bread mixture; stir well. Add remaining beaten egg whites; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. |
| 8. |
Bake uncovered, at 400 °F for 45 minutes. |
