Corn Bread, Chorizo, and Jalapeño Dressing

Corn Bread, Chorizo, and Jalapeno Dressing Recipe
Photo: Charles Masters

Add Mexican flair to traditional cornbread dressing with jalapeño pepper, chorizo sausage, cheese, red bell pepper and cilantro.


Serves 12 (serving size: 3/4 cup)

Total time: 2 Hours

Recipe from

Cooking Light

Recipe Time

Hands-on: 40 Minutes
Total: 2 Hours

Nutritional Information

Calories 218
Fat 8.1 g
Satfat 3.6 g
Monofat 3 g
Polyfat 0.7 g
Protein 8.9 g
Carbohydrate 27.7 g
Fiber 1.9 g
Cholesterol 53 mg
Iron 1.9 mg
Sodium 374 mg
Calcium 232 mg


Corn bread:
4.5 ounces all-purpose flour (about 1 cup)
1 1/4 cups low-fat buttermilk
1 cup yellow cornmeal
2 tablespoons sugar
2 tablespoons unsalted butter, melted
1 tablespoon baking powder
2 large eggs, lightly beaten
3/4 cup shredded reduced-fat sharp cheddar cheese
Cooking spray
1 jalapeño pepper, halved
1 teaspoon olive oil
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


1. Preheat oven to 350°. Place a 10-inch cast-iron skillet in oven as it preheats.

2. 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.

3. 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.

4. 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.

5. 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.

Anthony Rosenfeld,

Cooking Light

November 2011
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