Corn Bread, Chorizo, and Jalapeño Dressing

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

Preparation

1. 1. Preheat oven to 350°. Place a 10-inch cast-iron skillet in oven as it preheats.
2. 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. 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. 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. 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.