Photo: Charles Masters
Hands-on Time
40 Mins
Total Time
2 Hours
Serves 12 (serving size: 3/4 cup)

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

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Kmac666's Review

November 28, 2013

lemonzest1's Review

November 15, 2012
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

stephani22's Review

February 21, 2012
This was very dry and bland. For all of the work that it takes I expected it to be out of this world delicious. I did add some garlic salt to try to give it more flavor. I think that if I make it again, I'll use more chorizo and add some minced garlic to the veggies when I'm sauteeing them. In addition, it needs quite a bit more chicken broth.

digiac4's Review

December 21, 2011
I added a full jalapeno, 3 Chorizo links and didn't use the red pepper for more taste. I really like a new spin on stuffing. Will also double the amount of broth next time.

KarenJeannOz's Review

December 09, 2011
Very good recipe! Jalapeno adds just the right amount of flavor. I doubled the amount of broth and used spicy Italian sausage instead of Chirozo. This will be my standard corn bread dressing recipe for all future Thanksgivings.

nomsdos's Review

November 25, 2011
Dislike! Dry and bland. I think I'll stick to traditional, full fat recipes for the holidays.

Papere's Review

November 12, 2011