Southwestern Cornbread Dressing

🕒 Prep: 15 min
🔥 Cook: 55 min
🍽 Serves: 8
★★★★★
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If you're looking for a spicy twist on a classic dish, this Southwestern Cornbread Dressing is your perfect match. Infused with bold flavors like cumin and chili powder, it’s a vibrant side dish that brings a little warmth to your table. Whether for a holiday meal or an everyday dinner, this recipe adds a delightful kick to your menu.

Ingredients for Southwestern Cornbread Dressing

The base of this dish is the homemade cornbread, which provides a slightly sweet and crumbly foundation. The combination of cornmeal and flour ensures the right texture. Buttermilk and eggs add moisture and richness, while butter contributes a buttery flavor that complements the spices. Onion and bell pepper bring in freshness and a bit of crunch, whereas garlic infuses the dish with an aromatic depth. The spice blend of cumin, chili powder, smoked paprika, and oregano provides a Southwestern flair. For a fresh finish, cilantro and green onions are tossed in, while chicken broth helps moisten the dressing and blend all flavors together.

Tips & Tricks

  • For extra moisture, consider adding a touch more chicken broth.
  • Keep an eye on the cornbread as it bakes to avoid over-browning.
  • Adjust the spice level by tweaking the chili powder to your preference.

Serving Suggestions

This dressing pairs beautifully with roasted chicken or turkey, making it an ideal side for holiday meals. Try serving it alongside grilled vegetables for a balanced meal. A dollop of sour cream on top can also add a creamy contrast to the spices.

Frequently Asked Questions

Can I make this dish vegetarian?
Absolutely! Simply use vegetable broth instead of chicken broth.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze this dressing?
Yes, you can freeze it. Wrap tightly and store for up to 2 months. Reheat in the oven for best results.

Southwestern Cornbread Dressing Recipe Walkthrough

Start by preheating your oven to 400°F (200°C) and greasing a 9x13 inch baking dish. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt, and set aside. In another bowl, mix the buttermilk, eggs, and melted butter, then stir this wet mixture into the dry ingredients until just combined. Pour the batter into your prepared baking dish and bake for 20-25 minutes, until it's golden brown. Once done, let it cool and then crumble it up.

Next, heat some olive oil in a large skillet over medium heat. Sauté the onions and bell pepper until they’re nice and soft. Add in the minced garlic, cumin, chili powder, smoked paprika, and oregano. Let these spices cook for a minute or two, until they’re fragrant. Stir in the crumbled cornbread, fresh cilantro, green onions, chicken broth, salt, and black pepper, mixing everything thoroughly. Transfer this flavorful mixture back into the baking dish and bake for another 25-30 minutes, until heated through and the top has a slight crisp.

Why You'll Love This Recipe

  • Packs a flavorful punch with Southwestern spices.
  • Perfect for making ahead and reheating, saving you time.
  • Versatile enough to pair with a variety of main dishes.
  • Great way to add a twist to traditional holiday meals.

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

Step-by-step 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.

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