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.

Yield: 12 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 26%
  • Fat: 6.6g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.6g
  • Protein: 10.4g
  • Carbohydrate: 33.4g
  • Fiber: 2.5g
  • Cholesterol: 84mg
  • Iron: 1.7mg
  • Sodium: 556mg
  • Calcium: 183mg

Ingredients

  • 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
  • Stuffing:
  • 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

Preparation

  1. Preheat oven to 425°.
  2. 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.
  3. Reduce oven temperature to 375°.
  4. Bake corn bread pieces at 375° for 20 minutes, stirring occasionally.
  5. To prepare stuffing, combine 3 tablespoons sugar and the next 4 ingredients (through egg white); set aside.
  6. 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.
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