Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ----Cornbread----
   2      c             cornmeal
   2      tsps          baking powder
   4                    egg whites -- whipped
   1 1/4  c             buttermilk -- * see note
                        at room temperature
   1      tsp           Fleischmann's Fat Free Spread
                        ----Spice Mixture----
   1      c             onions -- chopped
   1      c             celery -- sliced thin
   2      tsps          sage
   2      tsps          poultry seasoning
     1/2  tsp           black pepper
     2/3  c             chicken broth
   2                    egg whites -- whipped

Preparation:

Preheat oven to 400. Prepare a 9" square pan and a 2-quart casserole dish with cooking spray; set them aside. To prepare cornbread, combine cornmeal, baking powder, egg whites, and buttermilk in a mixing bowl. Spread batter evenly into prepared 9" pan. Bake for 20 minutes then reduce heat to 325. Remove cornbread from the pan and crumble into a mixing bowl. Add onions, celery, sage, poultry seasoning, black pepper, chicken broth, and egg whites. Loosely spoon stuffing into the dish. Bake for 45 minutes.