Cranberry-Pecan Corn Bread Dressing

Yield: 12 servings (serving size: 1/3 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 131
  • Fat: 5.7g
  • Saturated fat: 1.3g
  • Protein: 4g
  • Carbohydrate: 16.3g
  • Cholesterol: 38mg
  • Iron: 0.8mg
  • Sodium: 218mg
  • Calories from fat: 39%
  • Fiber: 1.3g
  • Calcium: 36mg


  • 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


  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.
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