Corn Bread, Chorizo, and Jalapeño Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Add Mexican flair to traditional cornbread dressing with jalapeño pepper, chorizo sausage, cheese, red bell pepper and cilantro. Ingredients:
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 |
1 jalapeño 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 |
Directions:
1. Preheat oven to 350°. 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 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.
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.
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.
|
|