Yield
12 servings (serving size: about 2/3 cup)

Much of this recipe can be made ahead. Toast the corn bread pieces and sauté the vegetable mixture a day ahead; toss them together with the remaining ingredients just before baking.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

To prepare corn bread, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through baking soda) in a medium bowl. Combine buttermilk and 2 eggs; stir well. Add to flour mixture; stir just until moist. Spoon into an 11 x 7-inch baking dish coated with cooking spray. Bake at 425° for 20 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Cool on a wire rack. Cut into 1/2-inch pieces; arrange on a large baking sheet.

Step 3

Reduce oven temperature to 375°.

Step 4

Bake corn bread pieces at 375° for 20 minutes, stirring occasionally.

Step 5

To prepare stuffing, combine 3 tablespoons sugar and the next 4 ingredients (through egg white); set aside.

Step 6

Melt butter in a large nonstick skillet over medium-high heat. Add onion, poblano, bell pepper, and garlic; sauté 7 minutes or until tender. Add cumin and corn; cook for 5 minutes. Combine corn bread pieces, egg mixture, poblano mixture, cheese, broth, and cilantro in a large bowl; toss well. Spoon into a 13 x 9-inch baking dish coated with cooking spray; cover with foil. Bake at 375° for 30 minutes. Uncover; bake 5 minutes or until top of dressing is slightly crisp.

Ratings & Reviews

Correy's Review

sherbear
November 20, 2012
N/A

thendricks's Review

thendricks
November 26, 2010
This was a big disappointment at our Thanksgiving dinner. Not as flavorful as I expected, unpleasant texture. I will never ever make this again. It was made exactly according to directions, except used regular rather than low fat cheese.

sherbear's Review

Correy
October 21, 2009
This will be my fourth year making this dish for Thanksgiving. It took one year off and was demanded for the following year. Plus, if you have vegetarian friends like I do, they are sure to love this.