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
Corn Bread, Chorizo, and Jalapeño Dressing
Add Mexican flair to traditional cornbread dressing with jalapeño pepper, chorizo sausage, cheese, red bell pepper and cilantro.
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Total: 2 Hours
- Calories: 218
- Fat: 8.1g
- Saturated fat: 3.6g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 0.7g
- Protein: 8.9g
- Carbohydrate: 27.7g
- Fiber: 1.9g
- Cholesterol: 53mg
- Iron: 1.9mg
- Sodium: 374mg
- Calcium: 232mg
- 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.
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