1 1/2 c. plain corn meal
1/2 c. all-purpose flour

3 tsp. baking powder 1/2 tsp. salt 2 tbsp. sugar 1 tbsp. black pepper 4 tbsp. rubbed sage 4 egg beaters 1 1/2 c. skim milk 1 1/2 c. onions 1 c. celery

Mix all ingredients. Pour in 10 inch skillet. Bake at 400 degrees for 20-25 minutes. Next day crumble cornbread mixture. Add 1/2 as much bread crumbs as cornbread crumbs. Mix well. Pour chicken broth over entire mixture until soupy.

Pour in Pam sprayed pan and bake until done (approximately 40-45 minutes). Check middle for doneness. Freeze well.