Crumble cornbread on a baking sheet and place it in a warm (225) oven for about 30 minutes. Or you can make it ahead and let it sit out to get dry and crisp. It should be very "stale", almost crunchy.
Blend together in a large bowl the cornbread crumbs, celery, onions, and spices. In a separate bowl mix the stock and eggs then add the wet ingredients to the dry and stir gently to mix. You may need a bit more stock depending on how dry the cornbread was. The mixture should be moist but not "soupy".
Place the mixture in a 9X12 pan and bake at 375 for about 30 minutes or until a knife comes out clean.
You can use chicken broth but the dish won't be vegetarian. Eliminate the salt if you use commercial chicken stock as they are usually high in salt already.
Add a tablespoon of Cajun seasoning mix if you'd like to "Kick it up a notch".
Adapted from recipe and idea by : Vicki Beausoleil
Makes 18 (1/2 cup) servings each containing:
Cals: 100, Cals from fat: 25, Total Fat 3g, Sat. Fat 1g,
Chol.: 31mg, Sodiun: 395mg, pottasium: 148mg
total Carbs: 14g, Fiber 1g, sugars; 2g
I made this for a couple of groups. No one realized it was the "low carb" version.
|Serving Size: 1 Serving (35g)|
|Recipe Makes: 18|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 178.7mg||6 %|
|Potassium 41.6mg||1 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.8g|
|Protein 0.2g||0 %|
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Calories per serving: 5
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