Corn Bread, Chorizo, And Jalapeño Dressing Recipe

Name: Corn Bread, Chorizo, And Jalapeño Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno 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

Servings: persons

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 jalapeno 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

1
Preheat oven to 350u00b0. Place a 10-inch cast-iron skillet in oven as it preheats.
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
Remove skillet from oven. Coat pan with cooking spray. Pour batter into hot skillet. Bake at 350u00b0 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
To prepare dressing, remove seeds and membrane from half of jalapeno. Coarsely chop both jalapeno halves. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chorizo; saute 2 minutes. Add jalapeno, bell pepper, and onions; saute 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
Spoon corn bread mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 350u00b0 for 45 minutes or until lightly browned. Serve with lime wedges.

1105

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Corn bread:, 4.5 ounces all-purpose flour (about 1 cup), 1 1/4 cups low-fat buttermilk, 1 cup yellow cornmeal, and more.

Yes, Corn Bread, Chorizo, And Jalapeño Dressing falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn Bread, Chorizo, And Jalapeño Dressing

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