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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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We used blue cornmeal for this dressing. If you can't find it, yellow cornmeal will work. Ingredients:
cooking spray |
1 tablespoon all-purpose flour |
1/3 cup sugar |
5 tablespoons butter, softened |
5 large eggs |
1/2 cup fat-free buttermilk |
1 cup all-purpose flour |
1 cup blue cornmeal |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
5 (14 1/2-ounce) cans fat-free, less-sodium chicken broth |
1 teaspoon olive oil |
1 cup finely chopped onion |
1 cup frozen corn kernels, thawed |
7 ounces bottled roasted red bell peppers, drained and chopped |
8 cups (1-inch) cubed french bread (about 8 ounces) |
3/4 cup chopped green onions |
cooking spray |
Directions:
1. Preheat oven to 450°.
2. Coat a 13 x 9-inch baking pan with cooking spray, and dust with 1 tablespoon flour.
3. Place sugar and butter in a bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in buttermilk. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture to buttermilk mixture, stirring until moist.
4. Pour batter into prepared baking pan. Bake at 450° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely. Cut corn bread into 1-inch cubes.
5. Reduce oven temperature to 350°.
6. Bring broth to a boil in a large saucepan; cook until reduced to 5 cups (about 30 minutes). Heat oil in a large nonstick skillet over medium-high heat. Add 1 cup onion; sauté 3 minutes. Add corn and bell pepper; saute 3 minutes.
7. Combine onion mixture, corn bread, French bread, and green onions in a large bowl, stirring to combine. Add broth, tossing to coat. Spoon mixture into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 40 minutes or until set.
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