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Corn Bread, Chorizo, and Jalapeño Dressing

Photo: Charles Masters
Hands-on time 40 mins
Total time 2 hrs
Yield

Serves 12 (serving size: 3/4 cup)

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

Ingredients

  • 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
  • Dressing:
  • 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

Nutrition 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

How to Make It

  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.