Cranberry-Pecan Corn Bread Dressing

1. 1

   Preheat oven to 425u00b0.

2. 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 425u00b0 for 13 minutes or until golden. Cool in pan.

3. 3

   Reduce oven temperature to 350u00b0.

4. 4

   Crumble corn bread into small pieces in a large bowl.

5. 5

   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.

6. 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 350u00b0 for 30 minutes or until set and lightly browned.

* Per serving · 4 servings · Values may vary.