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Prep Time
27 Mins
Cook Time
50 Mins
Yield
12 servings (serving size: 1/3 cup)

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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.

Step 3

Reduce oven temperature to 350°.

Step 4

Crumble corn bread into small pieces in a large bowl.

Step 5

Melt butter over medium heat in a medium nonstick skillet. Add onion and celery, and sauté 4 minutes or until tender. Stir in sage, thyme, and pepper. Add celery mixture, pecans, and cranberries to crumbled corn bread, and stir.

Step 6

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.

Oxmoor House Healthy Eating Collection

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