Corn Bread, Chorizo, and Jalapeño Dressing

Photo: Charles Masters

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

Yield: Serves 12 (serving size: 3/4 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 40 Minutes
Total: 2 Hours

Nutritional Information

Amount per serving
  • 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

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.
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