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Cranberry-Pecan Corn Bread Dressing

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

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
  • 1 large egg
  • 1 large egg white

Nutrition Information

  • calories 131
  • fat 5.7 g
  • satfat 1.3 g
  • protein 4 g
  • carbohydrate 16.3 g
  • cholesterol 38 mg
  • iron 0.8 mg
  • sodium 218 mg
  • caloriesfromfat 39 %
  • fiber 1.3 g
  • calcium 36 mg

How to Make It

  1. Preheat oven to 425°.

  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.

  3. Reduce oven temperature to 350°.

  4. Crumble corn bread into small pieces in a large bowl.

  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.

  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