Southwestern Cornbread Dressing
Our Southwestern Cornbread Dressing blends the comforting flavors of traditional dressing with a spicy twist, making it perfect for holiday tables.
Prep time: 15 minutesCook time: 55 minutesServes: 8
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 tablespoon olive oil
1 cup diced onion
1 cup diced bell pepper
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 cup chopped fresh cilantro
1/4 cup chopped green onions
1/2 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Preheat the oven to 400°F (200°C). Grease a 9x13 inch baking dish.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Set aside.
3. In another bowl, combine buttermilk, eggs, and melted butter. Stir wet ingredients into dry ingredients until just combined.
4. Pour batter into the prepared baking dish and bake for 20-25 minutes or until golden brown. Allow to cool, then crumble.
5. In a large skillet, heat olive oil over medium heat. Add onions and bell pepper, sautéing until soft.
6. Stir in garlic, cumin, chili powder, smoked paprika, and oregano. Cook for 1-2 minutes until fragrant.
7. Add crumbled cornbread, cilantro, green onions, chicken broth, salt, and black pepper. Stir to combine thoroughly.
8. Transfer mixture to the baking dish and bake for 25-30 minutes until heated through and the top is slightly crisp.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a 350°F (175°C) oven covered with foil for 15-20 minutes or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
