Cranberry-Pecan Corn Bread Dressing

• 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 425u0b0.
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 425u0b0 for 13 minutes or until golden. Cool in pan.
3. Reduce oven temperature to 350u0b0.
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 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. 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 350u0b0 for 30 minutes or until set and lightly browned.

allpurpose, yellow cornmeal, baking powder, salt, sugar, milk, egg, cooking spray, butter, onion, celery, fresh sage, thyme, black pepper, pecans, cranberries, chicken broth, milk, egg, egg white

Taken from www.myrecipes.com/recipe/cranberry-pecan-corn-bread-dressing (may not work)