3 ounces Mexican chorizo, casing removed and crumbled
1 1/4 cups diced red bell pepper (1 large)
1 cup thinly sliced green onions
2 cups (1/2-inch) cubed French bread baguette (crusts removed)
1/4 cup chopped fresh cilantro
2 large egg whites, lightly beaten
1 (14.5-ounce) can fat-free, lower-sodium chicken broth
1 lime, cut into wedges
How to Make It
Preheat oven to 350°. Place a 10-inch cast-iron skillet in oven as it preheats.
To prepare corn bread, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through eggs) in a large bowl; fold in cheese.
Remove skillet from oven. Coat pan with cooking spray. Pour batter into hot skillet. Bake at 350° for 35 minutes or until edges are lightly browned and a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Crumble corn bread into a large bowl.
To prepare dressing, remove seeds and membrane from half of jalapeño. Coarsely chop both jalapeño halves. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chorizo; sauté 2 minutes. Add jalapeño, bell pepper, and onions; sauté 3 minutes. Remove from heat. Add chorizo mixture to corn bread mixture; stir in baguette, cilantro, egg whites, and broth, stirring until bread is moist.
Spoon corn bread mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 45 minutes or until lightly browned. Serve with lime wedges.
i can't believe this got such low ratings from others. i like spicy food and i thought it had the perfect amount of spice. i made it last year and will be making it again this year. i do add in more chorizo and use more broth
This was very dry and bland. For all of the work that it takes I expected it to be out of this world delicious. I did add some garlic salt to try to give it more flavor. I think that if I make it again, I'll use more chorizo and add some minced garlic to the veggies when I'm sauteeing them. In addition, it needs quite a bit more chicken broth.
Very good recipe! Jalapeno adds just the right amount of flavor. I doubled the amount of broth and used spicy Italian sausage instead of Chirozo. This will be my standard corn bread dressing recipe for all future Thanksgivings.