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
• 1 large egg
• 1 large egg white

Preparation

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.