- Preheat oven to 250*F.
- Prepare cornbread from recipe. Set aside.
- Make chicken stock from bouillon and water. In a pot combine onions, celery, pepper and seasoning with chicken stock and simmer for 15 minutes. Cool slightly.
- Put cornbread and bread crumbs in a bowl. Pour vegetable mixture over cornbread and breadcrumbs, add milk and egg substitute. Fold together.
- Put into pan that is lightly coated with vegetable spray. Bake for 45 minutes in a preheated oven until lightly browned. Remove from oven and serve hot.