Southwest Cornbread Dressing

Looking for a flavorful side dish using Progresso® chicken broth? Then try this tasty cornbread and sausage dressing. Perfect if you love Southwestern cuisine.

(4)
3 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 25 min
  • total time 2 hr 0 min
  • ingredients 16
  • servings 20
 

Ingredients

Cornbread

2
pouches (6.5 oz each) cornbread and muffin mix
2/3
cup milk
1/4
cup butter or margarine, melted
2
eggs

Dressing

1
lb bulk spicy pork sausage
3
tablespoons butter
2
large onions, chopped (about 2 cups)
1
large red bell pepper, chopped (about 1 cup)
1
jalapeño chile, seeded, finely chopped
1 3/4
cups Progresso™ chicken broth
1
cup half-and-half
2
eggs
1
tablespoon ground cumin
2
teaspoons ground coriander
1
teaspoon salt
1/4
cup chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
  • 2 In large bowl, stir all cornbread ingredients just until moistened (batter will be lumpy). Spread batter in pan. Bake 10 to 12 minutes or until golden brown. Cool 10 minutes. While still in pan, cut warm cornbread into 1/2-inch cubes; fluff cubes. Bake 10 minutes; stir. Bake 10 to 15 minutes longer or until golden brown. Reduce oven temperature to 350°F.
  • 3 Meanwhile, in 10-inch skillet, cook sausage over medium heat until no longer pink; remove from skillet. In same skillet, melt butter over medium heat. Cook onions, bell pepper and chile in butter 5 to 6 minutes, stirring occasionally, until onions are softened.
  • 4 In large bowl, mix broth, half-and-half, eggs, cumin, coriander and salt. Stir in cornbread cubes. Add sausage, onion mixture and cilantro; mix well. Spoon into ungreased 13x9-inch (3-quart) baking dish.
  • 5 Cover; bake 45 minutes. Uncover; bake 10 to 15 minutes longer.
  • 1 Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
  • 2 In large bowl, stir all cornbread ingredients just until moistened (batter will be lumpy). Spread batter in pan. Bake 10 to 12 minutes or until golden brown. Cool 10 minutes. While still in pan, cut warm cornbread into 1/2-inch cubes; fluff cubes. Bake 10 minutes; stir. Bake 10 to 15 minutes longer or until golden brown. Reduce oven temperature to 350°F.
  • 3 Meanwhile, in 10-inch skillet, cook sausage over medium heat until no longer pink; remove from skillet. In same skillet, melt butter over medium heat. Cook onions, bell pepper and chile in butter 5 to 6 minutes, stirring occasionally, until onions are softened.
  • 4 In large bowl, mix broth, half-and-half, eggs, cumin, coriander and salt. Stir in cornbread cubes. Add sausage, onion mixture and cilantro; mix well. Spoon into ungreased 13x9-inch (3-quart) baking dish.
  • 5 Cover; bake 45 minutes. Uncover; bake 10 to 15 minutes longer.

EXPERT TIPS

toggle

Expert Tips

Purchase 12 corn muffins or 2 (8-inch) pans of cornbread from the bakery at your grocery store in place of making your own. Simply cut into 1/2-inch cubes and toast as directed.

Try using chorizo or andouille sausage in place of the spicy pork sausage.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
110),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
6g,
6%
Trans Fat
1/2g
1/2%
),
Cholesterol
70mg
70%;
Sodium
590mg
590%;
Total Carbohydrate
20g
20%
(Dietary Fiber
2g
2%
  Sugars
7g
7%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
10%;
Calcium
6%;
Iron
6%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
More To Explore
powered by ZergNet