Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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

Anthony Rosenfeld
Recipe by Cooking Light November 2011

Gallery

Credit: Charles Masters

Recipe Summary

hands-on:
40 mins
total:
2 hrs
Yield:
Serves 12 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Place a 10-inch cast-iron skillet in oven as it preheats.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

218 calories; fat 8.1g; saturated fat 3.6g; mono fat 3g; poly fat 0.7g; protein 8.9g; carbohydrates 27.7g; fiber 1.9g; cholesterol 53mg; iron 1.9mg; sodium 374mg; calcium 232mg.
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