- 1 cup yellow cornmeal
- 1/3 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 tablespoon sugar (or equivalent sugar substitute)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons vegetable oil (or equivalent butter substitute)
- 3/4 cup low fat buttermilk
- 1 egg (or equivalent egg substitute)
- 1/2 cup melted margarine (or equivalent butter substitute)
- 2 tablespoons margarine (or equivalent butter substitute)
- 1/4 cup chopped yellow onion
- 1/2 cup celery, sliced thin
- 1 3/4 cups low sodium chicken broth
- 1 can low fat cream of chicken soup
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 cups cooked chicken breasts, cut into bite-size pieces
Mix all except melted margarine (or equivalent butter substitute) together in mixing bowl until smooth.
Pour into greased (or sprayed) 8-inch square baking pan and bake at 375 degrees F for 20 to 25 minutes until done.
Remove from oven and let cool completely.
When cool, crumble cornbread and place 3 cups of cornbread crumbs in mixing bowl.
Add 1/2 cup melted margarine (or eqivalent butter substitute) to crumbs and mix well, set aside
In saucepan on medium low heat, place margarine (or equivalent butter substitute) and saute onion and celery until transparent, stirring occasionally.
Add chicken broth, low fat cream of chicken soup, salt and pepper.
Stir until well blended and soup is dissolved completely.
Add chicken; stir and blend until mixture reaches a low simmer.
Cook for 5 minutes, then remove from heat.
Place chicken mixture in greased 2 1/2-quart casserole dish or individual casserole dishes (about four).
Spoon cornbread crumb topping on top of chicken mixture; do not stir into chicken filling.
Place baking dish in preheated oven at 350 degrees F for 35 to 40 minutes. The crumbs will turn a golden yellow.
A side order of country green beans or salad makes for a hearty meal.