Southwest Cornbread Dressing With Corn and Green Chilies
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
10-12
ingredients
- 10 tablespoons unsalted butter
- 1 1⁄4 cups fresh anaheim chilies, seeded and chopped (about 8 oz.)
- 1 1⁄4 cups fresh poblano peppers, seeded and chopped (about 8 oz.)
- 3 large jalapeno peppers, seeded and chopped
- 2 (1 lb) packages petite frozen corn kernels, thawed
- 1 1⁄4 cups chopped green onions
- 2⁄3 cup fresh cilantro, chopped
- buttermilk cornbread
- 4 large eggs
- 1⁄4 cup sugar
- 2 1⁄4 teaspoons salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 (15 ounce) can low sodium chicken broth
directions
- Melt butter in heavy skillet over medium-high heat.
- Add all chilies; saute until beginning to soften, about 8 minutes.
- Stir in one package corn and the green onions.
- Transfer to very large bowl; mix in cilantro.
- Coarsley crumble corn bread into vegetable mixture; toss to blend.
- Blend second package of corn, eggs, sugar, salt and pepper in food processor to a coarse puree.
- Stir mixture into dressing.
- Add enough broth to dressing mixture to moisten slightly( 3/4 to 1 cup ).
- Generouly butter large baking dish; spoon dressing into prepared dish and cover with buttered foil, buttered side down.
- Bake dressing in dish at 350 degrees until heated through, about 45 to 60 minutes.
- Remove foil and bake an additional 15 minutes or until top of dressing is crisp and golden.
- .
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas