Colby-Jack, Poblano, and Corn Bread Dressing

Much of this recipe can be made ahead. Toast the corn bread pieces and sauté the vegetable mixture a day ahead; toss them together with the remaining ingredients just before baking.


12 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 230
Caloriesfromfat 26 %
Fat 6.6 g
Satfat 3.4 g
Monofat 2 g
Polyfat 0.6 g
Protein 10.4 g
Carbohydrate 33.4 g
Fiber 2.5 g
Cholesterol 84 mg
Iron 1.7 mg
Sodium 556 mg
Calcium 183 mg


Corn bread:
3/4 cup all-purpose flour (about 3 1/3 ounces)
1 1/4 cups yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups low-fat buttermilk
2 large eggs, lightly beaten
Cooking spray
3 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon chipotle chile powder
2 large eggs, lightly beaten
1 large egg white, lightly beaten
1 tablespoon butter
2 cups chopped onion
1 cup chopped poblano pepper
1 cup chopped red bell pepper
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1 (10-ounce) package frozen whole-kernel corn
1 1/2 cups (6 ounces) preshredded reduced-fat colby-Jack cheese
3/4 cup fat-free, less-sodium chicken broth
1/3 cup chopped fresh cilantro


Preheat oven to 425°.

To prepare corn bread, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through baking soda) in a medium bowl. Combine buttermilk and 2 eggs; stir well. Add to flour mixture; stir just until moist. Spoon into an 11 x 7-inch baking dish coated with cooking spray. Bake at 425° for 20 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Cool on a wire rack. Cut into 1/2-inch pieces; arrange on a large baking sheet.

Reduce oven temperature to 375°.

Bake corn bread pieces at 375° for 20 minutes, stirring occasionally.

To prepare stuffing, combine 3 tablespoons sugar and the next 4 ingredients (through egg white); set aside.

Melt butter in a large nonstick skillet over medium-high heat. Add onion, poblano, bell pepper, and garlic; sauté 7 minutes or until tender. Add cumin and corn; cook for 5 minutes. Combine corn bread pieces, egg mixture, poblano mixture, cheese, broth, and cilantro in a large bowl; toss well. Spoon into a 13 x 9-inch baking dish coated with cooking spray; cover with foil. Bake at 375° for 30 minutes. Uncover; bake 5 minutes or until top of dressing is slightly crisp.


David Bonom,

Cooking Light

November 2005
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