Colby-Jack, Poblano, and Corn Bread Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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. Ingredients:
3/4 cup all-purpose flour (about 3 1/3 ounces) |
1 1/4 cups yellow cornmeal |
2 tablespoons sugar |
1 teaspoon baking powder |
3/4 teaspoon salt |
1/4 teaspoon baking soda |
1 1/2 cups low-fat buttermilk |
2 large eggs, lightly beaten |
cooking spray |
3 tablespoons sugar |
3/4 teaspoon salt |
1/2 teaspoon chipotle chile powder |
2 large eggs, lightly beaten |
1 large egg white, lightly beaten |
1 tablespoon butter |
2 cups chopped onion |
1 cup chopped poblano pepper |
1 cup chopped red bell pepper |
1 tablespoon minced garlic |
1 1/2 teaspoons ground cumin |
1 (10-ounce) package frozen whole-kernel corn |
1 1/2 cups (6 ounces) preshredded reduced-fat colby-jack cheese |
3/4 cup fat-free, less-sodium chicken broth |
1/3 cup chopped fresh cilantro |
Directions:
1. Preheat oven to 425°.
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.
3. Reduce oven temperature to 375°.
4. Bake corn bread pieces at 375° for 20 minutes, stirring occasionally.
5. To prepare stuffing, combine 3 tablespoons sugar and the next 4 ingredients (through egg white); set aside.
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.
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