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Prep 25min
Total2hr0min
Ingredients16
Servings20
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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
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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.
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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.
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