Cranberry-Pecan Corn Bread Dressing
Ingredients
- 1/2 cup all-purpose flour ⓘ
- 1/2 cup yellow cornmeal ⓘ
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1 teaspoon sugar ⓘ
- 1/2 cup 1% low-fat milk ⓘ
- 1 large egg, lightly beaten ⓘ
- Cooking spray ⓘ
- 1 tablespoon butter ⓘ
- 3/4 cup chopped onion (1/2 medium) ⓘ
- 1/2 cup chopped celery (1 stalk) ⓘ
- 2 teaspoons chopped fresh sage ⓘ
- 1 teaspoon chopped fresh thyme ⓘ
- 1/4 teaspoon black pepper ⓘ
- 1/2 cup chopped pecans, toasted ⓘ
- 1/2 cup dried cranberries ⓘ
- 1 (14-ounce) can fat-free, less-sodium chicken broth ⓘ
- 1/4 cup 1% low-fat milk ⓘ
Instructions
- Preheat oven to 425°.
- Combine first 5 ingredients in a medium bowl. Combine 1/2 cup milk and 1 egg in a small bowl, stirring well. Add milk mixture to dry ingredients, stirring just until moist. Pour batter into an 8-inch square pan coated with cooking spray. Bake at 425° for 13 minutes or until golden. Cool in pan.
- Reduce oven temperature to 350°.
- Crumble corn bread into small pieces in a large bowl.
- Melt butter over medium heat in a medium nonstick skillet. Add onion and celery, and saute 4 minutes or until tender. Stir in sage, thyme, and pepper. Add celery mixture, pecans, and cranberries to crumbled corn bread, and stir.
- Combine chicken broth, 1/4 cup milk, egg, and egg white. Add chicken broth mixture to corn bread mixture, stirring gently to combine. Spoon mixture into an 8-inch square pan coated with cooking spray. Bake at 350° for 30 minutes or until set and lightly browned.
Nutrition & Diet Analysis (per serving)
1434
kcal
72% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).