Blue Corn Bread Dressing

Ingredients

• Cooking spray
• 1 tablespoon all-purpose flour
• 1/3 cup sugar
• 5 tablespoons butter, softened
• 5 large eggs
• 1/2 cup fat-free buttermilk
• 1 cup all-purpose flour
• 1 cup blue cornmeal
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 5 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
• 1 teaspoon olive oil
• 1 cup finely chopped onion
• 1 cup frozen corn kernels, thawed
• 7 ounces bottled roasted red bell peppers, drained and chopped
• 8 cups (1-inch) cubed French bread (about 8 ounces)
• 3/4 cup chopped green onions
• Cooking spray

Preparation

1. Preheat oven to 450°.
2. Coat a 13 x 9-inch baking pan with cooking spray, and dust with 1 tablespoon flour.
3. Place sugar and butter in a bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in buttermilk. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture to buttermilk mixture, stirring until moist.
4. Pour batter into prepared baking pan. Bake at 450° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely. Cut corn bread into 1-inch cubes.
5. Reduce oven temperature to 350°.
6. Bring broth to a boil in a large saucepan; cook until reduced to 5 cups (about 30 minutes). Heat oil in a large nonstick skillet over medium-high heat. Add 1 cup onion; sauté 3 minutes. Add corn and bell pepper; saute 3 minutes.
7. Combine onion mixture, corn bread, French bread, and green onions in a large bowl, stirring to combine. Add broth, tossing to coat. Spoon mixture into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 40 minutes or until set.