SOUTHWEST CORNBREAD DRESSING WITH CORN AND GREEN CHILIES RECIPE - FOOD.COM

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Southwest Cornbread Dressing With Corn and Green Chilies Recipe - Food.com image

I thought I had lost this recipe, found it on line, and am posting it here for safe-keeping. It's originally from a 2001 Bon Appetit and it's a delicious alternative to the usual turkey dressing. See my recipe #334301 for Buttermilk Cornbread to make this dressing.I plan on making it this year for my stepson's girlfriend who doesn't eat red meat or pork.

Provided by @MakeItYours

Number Of Ingredients 13

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

Steps:

  • 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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