Cornbread: Place a heavy iron skillet (essential for developing a good crust on the bread) over medium-high heat. While the skillet warms, mix together the first four ingredients. Beat the egg whites until stiff and fold into the cornmeal mixture.

Spray the skillet with nonstick spray and pour in the batter. Cover and reduce the heat to low-medium and cook for about 20 minutes, until of firm consistency. This can also be baked, uncovered in the oven at about 325 degrees F.

(The original recipes calls for four separated eggs and 1/4 cup butter! You can also just use the equivalent liquid substitute for four eggs and skip the whipped whites; the resulting bread will be denser.)

Cornbread stuffing: Pour 1/2 cup boiling water over the raisins and allow them to plump while you "saute" the onions, celery and chopped pecans until the onions are wilted, about 7 minutes (by saute, I mean use whatever your liquid of choice is to replace butter or oil, such as broth, water, wine).

In a large bowl, mix together the drained, plumped raisins, sauteed vegetables and cornbread crumbles. Add enough stock to moisten and mix well with the seasoning and pepper.

Spoon into a greased 2 1/2-quart casserole and bake uncovered in a 325 degrees F oven for about 1 hour. Makes 2 quarts.

(The original recipe calls for 4 cups bread cubes and 4 cups cornbread crumbles along with 1 lb sausage.)