Directions:
- Preheat oven to 425°.
- 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.
- Reduce oven temperature to 350°.
- Crumble corn bread into small pieces in a large bowl.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.72 Kcal (665 kJ) | ||
| Calories from fat | 86.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.56g | 15% | |
|---|---|---|---|
| Cholesterol | 34.31mg | 11% | |
| Sodium | 131.14mg | 5% | |
| Potassium | 178.1mg | 4% | |
| Total Carbs | 15.86g | 5% | |
| Sugars | 5.26g | 21% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 4.17g | 8% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.8mg | 5% | |
| Calcium | 59.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 225.48 Kcal (944 kJ) | ||
| Calories from fat | 122.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.59g | 15% | |
|---|---|---|---|
| Cholesterol | 48.74mg | 11% | |
| Sodium | 186.3mg | 5% | |
| Potassium | 253mg | 4% | |
| Total Carbs | 22.53g | 5% | |
| Sugars | 7.47g | 21% | |
| Dietary Fiber | 2.93g | 8% | |
| Protein | 5.92g | 8% | |
| Vitamin C | 1.6mg | 2% | |
| Iron | 1.2mg | 5% | |
| Calcium | 84mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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